Recipe Sifter

This easy pickled chutney can transform rice and leftovers into something special.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Traditional Italian Potato Salad with Artichokes recipe

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Roasted turkey breast glazed with honey, dry mustard, and apple juice concentrate. A three-ingredient glaze that caramelizes into a sweet, tangy crust.