Recipe Sifter

Homemade pineapple liqueur made by steeping fresh pineapple in vodka for a week, then sweetening with simple syrup. A tropical, sippable spirit that ages beautifully.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.

Homemade Chicken Casserole with Cream Cognac Sauce recipe

Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.

Homemade cat food with canned sardines, cooked rice, minced liver, and parsley. A simple 4-ingredient recipe your cat will love, ready in 5 minutes with no cooking required.

Eggnog truffles piped into homemade semi-sweet chocolate cups. Milk chocolate and eggnog ganache in a crisp dark shell, perfect for holiday candy boxes and gifts.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.

Homemade peppermint liqueur with just vodka, mint extract, and sugar syrup. Steep for two weeks for a smooth, minty after-dinner drink or cocktail mixer.

Chowning's Tavern wine cooler with lemonade poured over crushed ice and topped with dry red wine, garnished with fresh mint and a cherry. A two-layer Colonial Williamsburg classic.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Start a fiesta in your kitchen with this scrumptious dish that is fun to make by yourself or with friends!

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.