Recipe Sifter

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

This show will put some pep in your step and bring some luck your way!

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.

Warm baked apple chunks with dates, cinnamon, and apple juice, drizzled with raspberry fruit spread and topped with crunchy granola. A cozy, wholesome breakfast.

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

A four-ingredient garlic dressing made with plain yogurt, low-fat Italian dressing, Parmesan, and fresh garlic. Light, tangy, and ready in 10 minutes flat.