Recipe Sifter

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.

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

Homemade chunky applesauce made from mixed apple varieties, simmered until tender and lightly spiced with cinnamon and lemon juice.

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Diabetic-friendly cranberry raisin sauce simmered with orange juice, cloves, and cinnamon sticks. No added sugar needed in this thick, spiced sauce for ham or turkey.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.