Recipe Sifter

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

No-bake Chinese cookies made with crunchy chow mein noodles, mini marshmallows, butterscotch chips, and peanut butter. Four ingredients, ready in 20 minutes, no oven required.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Hearty lentil soup with potatoes, carrots, tomatoes, garlic, and oregano in chicken broth. A dump-and-simmer recipe that feeds 10 with almost no active cooking time.

A Chinese style of peanut cluster. Similar to haystacks but uses crispy chow mein noodles to give it a chocolaty solid crunch.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Whole wheat carob chip banana bread made without eggs or dairy. Sweetened with sucanat and ripe bananas, this makes two tender loaves in under an hour.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.