Recipe Sifter

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Beef scallops with fresh tomato sauce: top round steak pounded paper-thin, pan-seared, then napped with a quick sauce of fresh tomatoes, green onions, and basil. The Italian veal-scaloppini technique applied to budget beef.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Microwave chicken legs in a sweet-tangy pineapple, orange, and soy-ginger sauce. A 35-minute weeknight dinner that skips the stovetop entirely and still delivers sticky, glossy results.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

This sauce is excellent on chicken, lamb and fish!

A delicious and refreshing pasta salad is perfect for spring or summer.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

A hearty vegan nut roast packed with walnuts, mushrooms, sunflower seeds, and whole wheat breadcrumbs, served with a creamy oat and yeast extract gravy. The plant-based Sunday roast you've been looking for.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.