Recipe Sifter

Blended cherries and peaches with fresh orange juice, poured into custard glasses and topped with an orange wedge and whole cherry. A 10-minute Valentine's Day fruit dessert.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Potsticker crisps made by baking dumpling wrappers until golden and shatteringly crisp. A one-ingredient appetizer chip ready in under 10 minutes.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Two-ingredient palmier cookies made from puff pastry and sugar, folded and sliced into caramelized golden crescents. A classic French bakery cookie with shattering, flaky layers and a crunchy sugar crust.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

Stovetop espresso and cappuccino guide: how to brew proper coffee in a classic moka-style machine, plus how to steam milk for homemade cappuccino. No espresso machine needed.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.