Recipe Sifter

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Sunflower honey wheat bread baked in the bread machine with a full cup of sunflower seeds and a heavy pour of honey. A hearty, nutty everyday loaf with zero hands-on work.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!

Italian chili with ground beef, pepperoni, kidney beans, mushrooms, and crushed tomatoes in Italian seasoning. A pizza-meets-chili mashup for the stovetop or crock pot.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Turkey tenderloins broiled and basted with melted herb butter spiked with thyme, rosemary, paprika, and garlic. Six ingredients, 35 minutes, and you've got a juicy, golden main course with zero fuss.

Impress your family with this decadent and delicious cake that will have everyone asking for a second piece.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Chewy sourdough drop cookies with whole wheat pastry flour, brown sugar, raisins, and nuts. A clever way to use sourdough discard in a quick cookie with warm nutmeg spice.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Creamy baked cheese grits loaded with sauteed jalapenos, poblanos, and red bell pepper. A spicy, cheesy Southern casserole that feeds a crowd.