Recipe Sifter

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Thai pad Thai-style fried rice noodles with shrimp three ways (fresh, dried, and paste), scrambled egg, and a sweet-sour-salty sauce of fish sauce, vinegar, and brown sugar. Topped with crushed peanuts and lime.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Crispy deep-fried Thai spring rolls stuffed with seasoned pork, shrimp, bean thread noodles, and crunchy veggies, served with a tangy peanut-chile dipping sauce. The ultimate party appetizer.

Seared monkfish tournedos paired with lobster meat in a Cognac cream sauce finished with homemade lobster butter. A show-stopping French seafood dish worthy of a fine dining experience at home.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

This simple dish has such a compelling taste, you'll never have leftovers.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.