Recipe Sifter

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Sauerfleisch, a German sauerbraten-style pot roast where beef marinates two days in a tangy brine, then braises tender in a dark, sweet-sour roux gravy. Serve with potato or bread dumplings.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

I cooked this for one serving and winged the amounts. WOW, this is delicious! Wish I could have some pasta with this, but I'm on a low-carb lifestyle. This is a keeper!!

Three cheese balls from one base: blue cheese rolled in fresh herbs, garlicky pecan-coated, and peppercorn-crusted. A retro appetizer that covers every flavor preference on the party platter.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

A quick, easy, and inexpensive dish that got my kids through college.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.