Recipe Sifter

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Grilled lobster and shrimp skewers piled over a cool watermelon, cucumber, and jalapeño salsa, with charred bell peppers, asparagus, leeks, and sweet corn alongside. A bold summer surf-and-grill plate.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Cheddar bread ring made with sharp cheddar cheese and bread flour, shaped into a ring mold and baked golden. Soft, cheesy yeast bread with a crisp crust option.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.