Recipe Sifter

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Tropical fruit salad dressed with its own syrup, lime zest, and fresh lime juice. No oil, no fuss, with optional candied ginger or poppy seeds for texture.

British rhubarb fool with stewed rhubarb, orange, and a light fromage frais or yogurt fold-in. Tart-sweet pink dessert that's lighter than a traditional cream fool. Spring on a spoon.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Ripe plum filling for pierogies uses fresh peeled plums with sugar and cinnamon tucked inside pierogi dough. A traditional Eastern European sweet dumpling filling with three ingredients.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Dry-roasted cumin seeds: whole cumin seeds toasted in a hot dry pan until deep brown and intensely fragrant. The Indian pantry foundation for finishing curries, raitas, and chaat.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Romulan Lucernae is a DIY tangerine oil lamp, not a dish. Hollow the fruit, wick the pith, fill with olive oil, and light for a warm citrus-scented glow at the dinner table.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

A South African-style spiced mince filling for samoosas: beef or mutton braised dry with jeera, ginger, garlic, turmeric, fresh coriander and mint. The keep-it-dry method that stops samoosas from going soggy.

This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!