Recipe Sifter

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Mexican Sunrise Punch with tequila, orange juice, limeade, lemonade, and ginger ale. A crowd-pleasing citrus party punch that makes 12 cups in 10 minutes. Add grenadine for the sunrise effect.

Golden pan-fried tuna fish patties made with mashed potato, egg, garlic, and herbs. Crispy on the outside, tender inside. A budget-friendly canned tuna dinner the kids will gobble up.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Deep fried cod in a light egg batter with sesame seeds. Cod fillets are dipped in a simple flour and egg coating, then fried golden brown for a crispy, flaky fish dinner.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.