Recipe Sifter

Chicken breasts pan-seared and finished in a Languedoc-style walnut and garlic aillade, with a tangy yogurt-lemon marinade for tenderness. Rustic French main with deep nutty richness.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.

Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.

No-bake cheesecake with cream cheese, sweetened condensed milk, and lemon juice in a graham cracker crust. Just chill and top with cherry or blueberry pie filling.

Here's a rich chowder with big chunks of fish, potatoes and bacon in a tempting creamy broth.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Lentil salad bulks up earthy brown lentils with bulgur wheat and soy grits, tossed with spinach in a tangy yogurt-mustard-lemon dressing. High-fiber vegan main or side.

Pumpkin roll cake with cinnamon, nutmeg, ginger, chopped nuts, and a sweet cream cheese filling. Rolled in a sugared towel while warm, then filled and chilled.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Cake and yeast risen bread combined with apples and cream cheese. It's like apple strudel bread on steroids.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.