Recipe Sifter

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Chicken pumpkin chili simmers cubed chicken breast with pumpkin, beer, pinto beans, and a touch of cocoa for surprising depth. A 45-minute fall chili that rewards a single quiet pot.

Quick black bean soup made from canned beans blended smooth with cumin, chili powder, cilantro, and tomato sauce in chicken broth. Topped with cool sour cream.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Homemade turkey sausage patties with roasted poblano pepper, cilantro, parsley, oregano, cumin, and cloves blended into lean ground turkey. A low-fat, green-spiced breakfast sausage with Southwestern heat.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

Sauteed chicken breasts with coconut milk: tender chicken in a silky coconut-lime pan sauce fragrant with sesame oil, scallions, and cilantro. A quick Southeast Asian inspired weeknight dinner ready in 25 minutes.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Spice up your chicken with this wonderful recipe that uses yellow bell peppers, rice wine vinegar and jalapeno peppers.

Excellent as a cold remedy and as a starter to an Indian meal.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

A great tasting oriental slaw that will impress anyone.