Recipe Sifter

Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.

Layered chicken taco bake with seasoned shredded chicken, rice, refried beans, and melted cheese. A freezer-friendly Mexican casserole that feeds a crowd in one 9x13 pan.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Try something new with this delicious snack which is perfect when traveling.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.