Recipe Sifter

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.

The original Irish coffee invented at Foynes Airport: hot coffee, brown sugar cubes, Irish whiskey, finished with a float of cold lightly whipped cream. Four ingredients, one warming cocktail for cold nights.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.

Grilled turkey breast slathered in canola oil, seasoned with salt, pepper, and cayenne, then slow-grilled over charcoal for an hour. Optional butter and hickory wood add smoky bacon-like flavor.

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.