Recipe Sifter

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.

Crisp romaine salad with shredded fennel, cauliflower, and red onion in a fresh lime and garlic dressing. A bright, low-carb vegetarian side that comes together in 20 minutes with no cooking required.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.