Recipe Sifter

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Bright and spicy, even better it's a great way to use up leftover chicken.

Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.

Inspired by Cat Caro's recipe, we made a few changes in our version. These deliciously filling sandwiches are also loaded with good-for-you ingredients. Perfect for a quick-fix lunch or dinner.

Fruity chicken salad with mandarin oranges, green grapes, toasted almonds, and a zesty lime-nutmeg mayo dressing. No cooking needed, just 15 minutes to assemble.

Don't wait until the sports game is on, make this scrumptious dip now, courtesy of your crockpot.

Honey lime dressing whisks Dijon mustard, mayo, honey, fresh lime juice, sesame oil, and ground ginger into a creamy sweet-tart dressing. Ready in 5 minutes.

Southern seafood cakes with crab, shrimp, scallops, and flounder in a cornbread crumb coating, pan-fried in clarified butter. Four kinds of seafood in one golden, crispy cake.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.