Recipe Sifter

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

Pretty in Pink blended cocktail with sweet and sour, cranberry juice, lime, simple syrup, and orange liqueur. A tart, fruity pink drink served in a sugar-rimmed glass with a lemon wheel.

Calcutta pasta sauce blends Indian spices with the Italian tomato sauce concept: cumin, garam masala, ginger, jalapeno, and yogurt for an exotic East-meets-West pasta topper. Curry-style sauce.

Crispy puff pastry sticks glazed with orange sugar and drizzled with melted chocolate. Makes 60 elegant little matchsticks with just 6 ingredients.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Turn on the oven and get ready to make succulent pork chops your whole family will enjoy.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

How to brew espresso and cappuccino with a stovetop moka pot. Step-by-step guide for 3, 6, or 9 cups with steam frothing instructions for cappuccino.

Low-calorie eggnog made with skim milk, beaten egg whites, and sugar-free sweetener. All the creamy holiday flavor without the guilt.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Sulfuric Acid Swig is a fizzy Halloween drink with lemonade, grapefruit juice, lemon sherbet, and club soda. Topped with powdered drink mix for a toxic-looking, bubbling effect kids love.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.