Recipe Sifter

Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.

Chinese marinated beef skewers with hoisin, soy sauce, sherry, ginger, and pineapple chunks. Overnight marinade builds deep flavor for broiling or grilling.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Light and airy as spring itself! The glistening apple garnish puts this billowy pie in the glamour class.

Slow cooker Mexican beef with round steak strips, kidney beans, tomatoes, chili powder, and mustard. A hands-off Tex-Mex dinner served over rice, ready after a low 8-hour simmer.