Recipe Sifter

Instead of tortellini soup, turn that tortellini into a filling chicken tortellini casserole. A baked tortellini al forno!

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

Buzzard's breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.

Instead of frying, oven-baked zucchini sticks are much lower fat, and they taste delicious!

It's not a secret that my neighbors Chili is a potluck fav.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Beef and bacon chili browns ground beef in rendered bacon fat with pinto beans, picante sauce, and tomatoes for a smoky weeknight chili. The bacon is the magic. Ready in an hour.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.

Hearty Mediterranean-spiced chili with ground beef, Italian sausage, and a hint of saffron. This unique twist on classic chili simmers for hours to develop deep flavor.

Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.

Very simple, quick and easy recipe. Might even coax some non-tofu people to give it a try. The slices are coated with a gentle smoky spice mixture and cooked in a blackened Cajun style to a lightly crispy exterior then finished with a honey lemon glaze. Great color and great flavor to an otherwise humble protein. Try to find smoked paprika if you can or add a few drops of liquid smoke to the marinade.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.