Recipe Sifter

Classic Christmas cut-out cookies that hold their shape, with cornstarch in the dough for a tender bite and crisp edges. Roll, cut into festive shapes, bake golden, and decorate with icing.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Add some Oriental style to your dinner with this simple recipe your family will enjoy!

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Spectacular chocolate orange meringue roulade with amaretti crunch, whipped cream filling, and dark chocolate drizzle for show-stopping holiday desserts.

These super moist blueberry pancakes are absolutely delicious. Nobody says no to these yummy pancakes at your breakfast table.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

This flavorful and tasty stir-fry takes no time to cook, a wonderful meatless dish can be served with rice, noodles or steamed buns.

Classic Canadian date squares with a buttery oat crumble crust and thick, sticky date filling. A beloved bake sale staple from coast to coast, eh.

You can say this is a combination of Chinese, Japanese, and Korean. Because it uses Chinese stir-fry technique, spices; Japanese noodles, miso paste; and Korean chili sauce. It has lots of yumminess and goodness in this one pot meal.

Home-made cherry pie filling. Easy to make and no need for a can opener!

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

I was skeptical about the recipe, but I happened to have all the ingredients on hand, so went for it. To my surprise, it actually tasted delicious. It was also a great way to use frozen broccoli. Overall I liked it, and will probably make it again.

Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.

Don't let your crockpot sit in the corner this winter, instead try this succulent dish that you will have you savoring every bite!