Recipe Sifter

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Tortilla chip wreath: a salty-sweet holiday candy wreath of vanilla-coated tortilla chips arranged in a circle and decorated with gumdrops. A no-bake Christmas dessert kids can help with.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Yogurt fruit shakes blended with plain yogurt, orange juice, banana, and your choice of fresh or frozen fruit. A creamy, naturally sweetened smoothie base you can customize endlessly.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.