Recipe Sifter

Honey lemon soaked cake baked in a tube pan, pierced while warm, and drenched with a hot honey-lemon syrup. Finished with a dusting of powdered sugar.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Hot crab dip with cream cheese, half-and-half, lemon, and Worcestershire warmed together in 15 minutes. Old-school chafing dish appetizer that pairs perfectly with buttery Ritz crackers.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Htipiti, a Macedonian beaten feta spread with roasted peppers, oregano, olive oil, and lemon juice. A tangy, creamy Greek-style dip that gets sharper the longer you beat it.

Seafood strata layered with crab meat, oyster crackers, water chestnuts, and peas in a lobster bisque custard. Assembled the night before and baked golden for an easy brunch or dinner.

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.

Indian-style lemonade sweetened with maple syrup and spiked with fresh ginger and a pinch of cayenne. A no-cook spiced citrus drink made with both lemon and lime juice.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Irish omelet made with mashed potatoes folded into separated eggs with chives and lemon juice, cooked until golden and finished under the broiler for a puffy, souffle-like rise.

Irish whiskey and ginger cream: a cloud-light dessert of whipped cream folded with whiskey, ginger marmalade, lemon zest, and stiff egg whites. Spooned into wine glasses for an old-school Irish supper finish.

Italian osso buco with veal shanks braised in white wine, French onion soup, tomato, and lemon, served with potatoes and carrots. Northern Italian comfort with melt-off-the-bone tenderness.

Italian-flavored shrimp dip with baby shrimp, cream cheese, sour cream, and Italian dressing mix brightened with lemon juice and chopped bell pepper. No-cook appetizer ready after a one-hour chill.