Recipe Sifter

Grilled potato wedges with garlic, paprika and olive oil brushed on parboiled sweet or red potatoes. Smoky barbecue side dish with crisp-edged, fluffy interiors.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

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

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

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.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.

Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Pecan-crusted catfish with sweet potato chips: catfish fingers brushed with honey-mustard, breaded in toasted pecans, and pan-fried alongside crispy sweet potato rounds. A Southern weeknight plate.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Twelve cloves of sliced garlic warmed in extra-virgin olive oil with red pepper flakes, a squeeze of lemon, and fresh parsley over spaghetti. Topped with toasted breadcrumbs for crunch. Done in 25 minutes.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Try this savory soup that is perfect for a quick lunch while at work.