Recipe Sifter

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Classic New England lobster rolls piled with sweet lobster tossed in lemony mayo, crisp celery, and parsley, then stuffed into buttered, toasted rolls. A cool, creamy, no-cook take on the seaside favorite.

Crockpot lemon-garlic chicken braised all day in white wine with half a cup of crushed garlic and lemon juice. A dump-and-go slow cooker recipe served over rice.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.

Tequila and lime marinated shrimp grilled on skewers, served with a fiery jalapeño-horseradish cocktail sauce. From grill to plate in under 10 minutes.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Tart Granny Smith apples and whole cranberries under a buttery oat-brown sugar crumble topping. Baked low and slow until bubbling and golden, this cranberry apple pie is fall on a plate.

Brandy-orange barbecued Cornish hens: grilled game hens glazed with orange marmalade, brandy, and ginger. An elegant two-bird dinner built for the backyard grill.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.