Recipe Sifter

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Greek stifado: slow-braised beef chuck in red wine, tomatoes, onions, thyme, rosemary, and cumin, finished with crumbled feta. A rustic Mediterranean stew with deep, herb-saturated flavor.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.