Recipe Sifter

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

Lemon coriander crescent cookies: buttery, powder-dusted shortbread scented with ground coriander and bright lemon zest. An unexpected spice pairing for the holiday cookie tin.

Fish fillets steamed in foil parcels with a fragrant Malaysian coconut paste of shredded coconut, garlic, ginger, cumin, coriander, and curry powder. A 30-minute Southeast Asian steamed fish recipe.

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

Smoked chicken and potato hash with cooked potatoes, garlic, fresh cilantro, and a hot sauce kick. Uses leftover smoked chicken for a fast skillet dinner.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

Flank steak slow cooks with peppers, onions, and Mexican spices in this set-it-and-forget-it fajita filling where the crockpot turns tough meat into shredded, tender strands ready to pile into warm tortillas.

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Herb-loaded hummus made with chickpeas, sauteed onion and garlic, toasted sesame seeds, and a blend of basil, coriander, and oregano. A fresh take on classic hummus.