Recipe Sifter

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Daube De Boeufs Aux Champignons Et a L'Orange recipe

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

No-bake strawberry pie with a raw date and nut crust made from walnuts and almonds. Fresh sliced strawberries tossed in maple syrup fill this naturally sweet dessert.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Fruit salad with mandarin oranges, pineapple, blueberries, and seedless grapes folded into a whipped cream and sour cream base with grated chocolate candy bars.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

Make your own cajun style vinegar by using this simple recipe.

Orange-glazed ham for two in 10 minutes flat: sliced cooked ham and celery microwaved with mandarin oranges in a quick cornstarch-thickened ginger sauce. Weeknight dinner, dorm-room friendly.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.