Recipe Sifter

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Marinaded the beef ribs with this bourbon mustard glaze, and also basted the meat during the grilling as recipe directed. The grilled beef ribs was succulent. Will be using this glaze a lot to marinade other meats.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

A light, fruity and delicious summer dessert. Creamy and smooth mascarpone and strawberries are a tasty pair, mint adds a hint of refreshing punch.

They are not potatoes that come from the soil, they are made with sugar, and shaped like potatoes, also mixed in vanilla extract and milk. Dust with cinnamon or cocoa powder. People love these cute looking candy potatoes!