Recipe Sifter

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

This has always been a family favorite. It is also simple and easy to make.

Julekake is a traditional Norwegian Christmas bread with cardamom, candied fruits, and raisins, topped with confectioners icing, almonds, and candied cherries.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.