Recipe Sifter

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

A South African-style spiced mince filling for samoosas: beef or mutton braised dry with jeera, ginger, garlic, turmeric, fresh coriander and mint. The keep-it-dry method that stops samoosas from going soggy.

White sangria built on dry white wine, cinnamon simple syrup, sparkling water, and citrus and apple slices for a chilled summer pitcher that pours light and crisp.

Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.

Three-ingredient sausage cheese dip with melted sharp cheddar spread, browned sausage, diced tomatoes, and green chilies. A quick game day or party dip.

This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.