Recipe Sifter

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Treat your guests with this scrumptious chicken dish that everyone will love!

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Homemade strawberry Italian ice made with just fresh berries, sugar, lemon juice, and ice cubes. No ice cream maker, no churning, no fuss. Icy, fruity, and ready in under an hour.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Pearl barley with mushrooms, tomatoes, and onion cooked hands-free in a rice cooker. Seasoned with Worcestershire and garlic, this dump-and-go meal is ready in 45 minutes.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

A fruity spread that is perfect for the summer, and the barbecue!

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Sweet, sour and salty chunks of beef roast just melted in my mouth. The spices added just right amount of yumminess. The sauce was so flavourful too. My plate was clean in the end, because I couldn't leave anything behind. Yum!