Recipe Sifter

Awesome Spinach Spanakopita with Parsley and Dill recipe

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Onion casserole with butter-cooked sliced onions in cream of chicken soup with mushrooms and paprika, topped with buttered croutons and melted cheddar and Parmesan. A fast, savory side dish.

Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.

Chewy brownie cookies stuffed with chocolate chips and an optional handful of nuts. Soft, fudgy, and ready in 30 minutes for a brownie-meets-cookie hybrid that disappears fast.

Eggnog cookies with cinnamon, nutmeg, and a splash of holiday eggnog. Soft, cake-like Christmas cookies with the spiced flavor of your favorite seasonal drink.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Fresh fruit pizza with sliced apples, pears, raisins, and pine nuts on a golden pizza crust under a sweet egg-and-milk custard. An Italian-style sweet bake for brunch or dessert.

Maple walnut squares with a brown sugar shortbread crust topped with a chewy maple syrup filling and chopped walnuts. A New England take on the classic pecan pie bar.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.