Recipe Sifter

Oven-baked Texarkana chili with ground round steak, hot chile powder, cumin, and kidney beans simmered low and slow in a flour-thickened gravy. Border-town bold.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

This is a great recipe- very light and a great dish for a veggie night!

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Triple onion walnut pate blends sweet caramelized red and yellow onions with scallions, walnuts, hard-cooked eggs, and asparagus into a rustic vegetarian spread for crackers or bread.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Mom's chili stacks beef, kidney beans, tomatoes, and a quiet blend of cumin, oregano, and basil into a slow-simmered family-style pot. Old-school weeknight chili with a long-simmer payoff.

Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.

Curried squash soup blends butternut squash with curry powder, cumin, garlic and chicken broth for a velvety low-fat fall starter. Naturally gluten-free, freezer-friendly, ready in under an hour.

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.