Recipe Sifter

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Prosciutto-wrapped sea scallops broil on skewers over a bed of quickly wilted baby spinach in a bright lemon-zest vinaigrette. A sophisticated seafood starter that comes together in under 30 minutes.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

A low-carb easy bun-less burger that's quick and easy, topped with a tasty sauce.

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

This tasty and delicious dish made with chicken breasts and broccoli florets is simple and easy to make.

Homemade banana chips fried crisp, then tossed in coconut treacle, sugar, and cinnamon for a sticky-sweet snack. A Sri Lankan twist on crunchy fried banana with warm spice in every bite.

Hot and spicy cooked tomato salsa with fresh tomatoes, jalapenos, six cloves of garlic, white wine, and cilantro. Freezer-friendly and great as a chip dip or relish.

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

I had this Greek pastry for the first time in a restaurant and I was not overly thrilled with it. So when I ran across this recipe and saw how easy is was to make I decided to try it. I liked my version much better, which will no doubt cause an uproar. So to anyone who has tried this dessert I want you to make this one and let me know if you like it, maybe it tastes nothing like it is suppose to.

Crispy golden-brown on the outside, velvety and fluffy on the inside. This technique speeds up cooking and the olives, feta and garlic deliver bursts of flavour.