Recipe Sifter

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

You can make this recipe in 10 minutes, and it contains a lot of vitamin A, very healthy and tasty.

Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

This mixed seed bread is very healthy, you can use this one replace the white bread!

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Seven-layer cookie bars with a chocolate graham crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts. Makes 36 bars with just 10 minutes of hands-on work.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.