Recipe Sifter

Light, crisp almond meringue cookies made with just 4 ingredients: egg whites, a touch of sugar, almond extract, and wheat germ. Slow-baked until dry and airy, these diabetic-friendly macaroons satisfy a sweet tooth without the guilt.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Low-fat cranberry poppy seed loaf made with skim milk, egg substitute, and fresh lemon zest. A tender quick bread with tart cranberry pops and a subtle crunch from poppy seeds.

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

New York Super Fudge Chunk ice cream with white chocolate, pecans, walnuts and almonds. Homemade chocolate ice cream recipe inspired by the famous flavor.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

A rich chocolate bread pudding made with pumpernickel, currants, and a custard of egg yolks, cream, and two kinds of chocolate. Baked in a water bath until silky and set.

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.