Recipe Sifter

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

An easy yet flavorful sichuan fried rice is packed with goodness. A great week-day meal is all in one pot.

Unlike classic hummus, this one is made with chickpea, almond butter and light sour cream. It tastes incredibly creamy and delcious. If you are a big fan of all of these three ingredients, this hummus should on your to-make list. Enjoy :)

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.

Nothing is better than a bowl of warm chili in a cold day. It's cozy and warm you up.

Quick and easy breakfast, this omelet turns out very moist with juicy tomatoes and sweet peppers.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.