Recipe Sifter

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

Zucchini shouldn't always have a bad reputation, especially when you pop one or two these luscious double chocolate cookies into your mouth...

Marinated steamed broccoli and cauliflower, really brings tons of tasty flavor, enjoy delicious fresh vegetables.

This quick and easy sauteed peas are very tasty, red onions and fresh mint are great accompaniments. The dish comes out refreshing and flavorful!

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.

Very healthy recipe, take care of your own bodies, keep healthy!

Sweet chewy oatmeal bars topped with melted chocolate and sprinkled with nuts.

These chocolate raspberry macarons are filled with raspberry jam.

What an excellent cookie! Not too sweet with just the right amount of spices...

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.