Recipe Sifter

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Romulan Lucernae is a DIY tangerine oil lamp, not a dish. Hollow the fruit, wick the pith, fill with olive oil, and light for a warm citrus-scented glow at the dinner table.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Roasted rosemary almonds with butter, salt, and a pinch of cayenne. A savory, aromatic snack ready in 20 minutes with just 5 ingredients. Great for cocktail parties and gift giving.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Rumaki appetizers with bacon-wrapped water chestnuts, pineapple chunks, and bay scallops glazed in a sticky teriyaki-honey sauce. A retro party hors d'oeuvre ready in 30 minutes.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.