Recipe Sifter

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Quebec apple dumplings wrap whole apples in cheddar pastry, each cored and stuffed with rum-spiked mincemeat. Brushed with a brown sugar and lemon cream glaze, baked golden, and served warm with rum cream.

Nasi kuning, Indonesian yellow rice cooked in coconut milk with turmeric, lemongrass, galangal, and bay leaf. A fragrant, golden ceremonial rice traditionally molded into a cone shape.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Silky Middle Eastern milk pudding with slivered almonds, cardamom, and saffron. Elegant chilled dessert (firnee) garnished with bright green pistachios.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Amaretto cookies fold flaked coconut, chopped almonds, and amaretto liqueur into a stiff egg white meringue base. Crisp-outside, chewy-inside macaroon-style drops with a grown-up almond-liqueur backbone.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

Soft drop cookies packed with applesauce, plump raisins, and crunchy nuts, spiced with cinnamon and cloves for old-fashioned charm.

Fat-free oatmeal drop cookies with applesauce standing in for butter or oil, rolled oats, and raisins. No eggs, naturally vegan, and done in just 10 minutes.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)