Recipe Sifter

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

A favourite served at Din Tai Fung gets a healthy make-over. Water spinach, commonly known as kangkong, is rich in fibre, magnesium, vitamins A and C and is very low in calories. Word of caution: do not eat it raw as it may carry parasitic cysts from the waterways that are its natural habitat.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Galia melon in port wine with honey and pomegranate seeds is an elegant, no-cook fruit dessert. Just four ingredients for a light, boozy finish to a dinner party that looks as stunning as it tastes.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.