Recipe Sifter

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Shibu Kawa-Ni: Japanese chestnuts simmered first in green tea, then in a light sugar and soy sauce syrup. A refined, minimalist appetizer with just 4 ingredients and subtle, earthy sweetness.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Quick shrimp Alfredo built on frozen Alfredo pasta and vegetables, stirred together with cooked shrimp, mushrooms, and grated Parmesan. Weeknight dinner ready in 15 minutes.

Oysters Rockefeller, the New Orleans classic: shucked oysters in the half shell, baked on a bed of rock salt under a rich green herb-butter sauce until browned and bubbling. An elegant baked oyster appetizer.

Simple pimples: a two-ingredient Halloween snack of cored cherry tomatoes squeezed to ooze cream cheese. Kid-friendly, gross-cute, and ready in 10 minutes with no cooking required.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Vodka slush made with orange juice, lemonade, tea, and simple syrup, frozen overnight into a scoopable boozy slush. A big-batch party drink that stays perfectly slushy.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.

Traditional Southwest cactus candy made from prickly pear, simmered in citrus sugar syrup and rolled in powdered sugar. A unique desert treat with old-fashioned charm.