Recipe Sifter

This is an excellent holiday bread: very pretty and festive looking.

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Kalakaua is a Hawaiian-inspired pineapple Jello mold made right in the can. Lime gelatin poured over canned pineapple rings, chilled, and unmolded into a neat cylinder.

Kamo Sakamushi is sake-steamed duck breast salted for three hours, steamed with sake, and finished under the grill. A minimalist Japanese appetizer with just two ingredients and clean, elegant flavor.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.

Killer salsa made with dried pequin chilies softened in vinegar, then blended with tomato juice, garlic, cumin, and oregano. Serious Tex-Mex heat for chip dipping and tacos.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Kiwifruit daiquiri blends ripe kiwi with white rum, fresh lime juice, sugar, and crushed ice for a frosty green tropical cocktail. Two-glass blender drink ready in five minutes.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.