Recipe Sifter

Herb dumplings flecked with fresh basil, sage, or thyme drop straight onto bubbling stew for pillowy savory tops in 20 minutes. The classic finish for chicken or beef stew, no rolling required.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Cheesy hash brown casserole with sour cream, sharp cheddar, and buttery corn flake topping. The ultimate potluck side dish that feeds a crowd and gets rave reviews.

These savory pancakes are made with spinach and scallions, served with lime-cilantro butter, they are one of the best pancakes we have ever had. Rich, tasty and refreshing are all in one bite.

Mashed eggplant binds with sharp cheese, eggs, and seasoned breadcrumbs to form crispy-edged croquettes that are creamy inside, offering a clever vegetarian way to use up summer eggplant.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Golden turmeric-spiced shrimp tossed with ripe mango, fresh basil, and scallions. A vibrant, tropical dinner that's on the table in under 30 minutes with bold Indian-inspired flavors.

Layered Tex-Mex casserole with seasoned ground beef, kidney beans, and corn chips topped with sour cream and melted cheddar. Crunchy, cheesy, and on the table in under 40 minutes.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

No-bake church window candy made with melted chocolate, colored marshmallows, and chopped nuts, rolled into logs and sliced. The colorful marshmallows glow like stained glass.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

A hearty spinach stuffing with Swiss cheese, eggs, and breadcrumbs built to fill a 20-pound turkey. Make it ahead and refrigerate, then bring to room temperature before stuffing the bird on the big day.

Let your kids help you with this delicious dish that is perfect for lunch or dinner.