Recipe Sifter

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

A three-layer Jello salad with strawberry-banana gelatin hugging a creamy center of cream cheese, sour cream, and chopped walnuts. Retro potluck royalty served on crisp lettuce leaves.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

Fresh wilted spinach tossed with caramelized onions, nutmeg, and thyme for a low-calorie side dish ready in 30 minutes. Diabetic-friendly and naturally light at just 55 calories per serving.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Brandy-orange barbecued Cornish hens: grilled game hens glazed with orange marmalade, brandy, and ginger. An elegant two-bird dinner built for the backyard grill.

Chocolate walnut torte is a flourless-style European cake built on bittersweet chocolate, butter, ground walnuts, and whipped egg whites. Dense, fudgy center with just enough flour for structure, finished with a chocolate rum glaze.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Raspberry mallow pie blends melted marshmallows, frozen raspberries, and whipped topping into a graham cracker crust. A no-bake berry dessert with pillowy texture and bright tart-sweet flavor.