Recipe Sifter

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.

Homemade cranberries jelly, not much time, goes well!

Broiled salmon steaks brushed with raspberry vinegar and black pepper, served with a raspberry mirepoix. A light, elegant fish dinner that cooks in under 5 minutes per side.

Lite cheesecake with raspberry sauce uses nonfat cream cheese and 2% cottage cheese for a silky, tangy slice without the guilt. Topped with bright homemade raspberry sauce.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Find out how you can use alcohol in your cooking; whether to add a new taste to your meal or kick your barbecuing skills up a notch.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.