Recipe Sifter

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

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

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Five-minute mayo orange ginger fruit dip blends light mayonnaise with orange juice, honey, orange zest, and ground ginger. A creamy, citrus-spiked dip for fresh apple, pear, or strawberry slices.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Memphis-style ribs method on a Weber kettle uses a dry rub, low-and-slow smoking with white oak or hickory, basting sauce, and a sweet sauce finish. Authentic Memphis BBQ technique.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Brandy-soaked apple fritters in a light, airy batter with cinnamon and ginger, deep-fried golden and dusted with powdered sugar. Served warm with chilled whipped cream.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.