Recipe Sifter

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Pesce spada in salmoriglio: Sicilian grilled swordfish bathed in a bright olive oil, lemon, oregano, and garlic sauce. Five-ingredient authentic, table-ready fast, straight from the Mediterranean.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Whiskey grilling sauce with pineapple juice, soy sauce, fresh ginger, garlic, and a kick of bourbon. Five ingredients, 10 minutes, and ready to brush on chicken, steak, salmon, or pork.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.

Creamy fruit dip made with cream cheese, yogurt, vanilla, and lemon zest, sweetened with artificial sweetener. Quick to whip up and perfect for apple slices or berry platters.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

Hot crab and cream cheese dip spiked with horseradish, baked under a blanket of slivered almonds until golden. A 20-minute appetizer that vanishes fast at any gathering.