Recipe Sifter

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Impossible ham and Swiss pie is a crustless quiche that makes its own crust with Bisquick. Smoky ham, melty Swiss cheese, and green onions in one dump-and-bake dish.

Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Mee Krob: Thai crisp-fried rice noodles tossed in a sweet-sour-salty sauce with pork, chicken, or shrimp, topped with lacy fried egg nets. Crunchy, tangy, showstopping.

Mexicali casserole layers canned tamales, yellow hominy, Vienna sausages, and cream of chicken soup under melted sharp cheddar. A quick Tex-Mex comfort bake.

Easy Boston cream pie made the no-bake way: a split yellow cake layer sandwiched with silky vanilla pudding, then crowned with a glossy chocolate-cream topping spiked with almond extract.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Mediterranean orzo pasta salad with sun-dried tomatoes, Greek olives, artichoke hearts, roasted red pepper, and a balsamic-lemon dressing. Add shrimp for a satisfying main course.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Teriyaki your salmon with simple recipe that is sure to make your family excited about dinner.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.