Recipe Sifter

Margarita Sunrise blended with tequila, frozen orange juice concentrate, fresh lime, and powdered sugar over cracked ice. A frothy, citrus-forward frozen cocktail with sugar-rimmed glasses.

Pineapple breakfast shake blended with banana, skim milk, pineapple juice, and vanilla. A creamy, tropical smoothie with no added sugar, ready in minutes.

Quick asparagus or spinach lasagne with ham, mozzarella, and a garlic-thyme white sauce, finished in the microwave. A versatile weeknight pasta bake ready in 35 minutes.

Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Canadian Nanaimo bars with a cocoa graham cracker base, custard buttercream filling, and a semi-sweet chocolate topping. A classic no-bake three-layer dessert bar from British Columbia.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Not too sweet, very smooth and creamy, but not super rich; strawberries and apricot jam bring lots of fresh and fruity flavor, the phyllo pastry comes out golden brown and crispy. A delicious and guilt-free dessert that everyone will enjoy!

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Old-fashioned homemade apple pie with a flaky oil crust, McIntosh apples spiced with cinnamon, allspice, and nutmeg, and a hot vanilla glaze brushed over while the pie is still warm. The glaze is what sets this version apart.