Recipe Sifter

Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Chocolate dessert cups shaped over balloons and filled with airy raspberry mousse. No molds needed, just melted semisweet chocolate and a clever balloon trick for an edible Valentine's showstopper.

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

Frosty vanilla ice cream blended with fresh orange juice and a splash of orange liqueur for a grown-up take on the nostalgic creamsicle.

Vegetarian stuffed cabbage rolls filled with grated potato, rice, and dill, slow-cooked in a tomato, apple, and ginger sauce. A hearty, meat-free crockpot dinner.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.