Recipe Sifter

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

A bleeding heart cupcake sounds very interesting, and it also tastes great!

The easiest bread you'll ever bake: just self-rising flour, sugar, and a can of warm beer. No yeast, no kneading, no waiting. Golden and crusty in about an hour.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

Popeye's sweet pea soup: a double dose of green peas plus a whole pound of spinach, with yam, onion, celery, and a hint of molasses. Vegan, iron-packed, and ready in an hour.

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Truffle and ahi tuna drizzled with oil and vinegar.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.