Recipe Sifter

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Stuffed chicken breast wrapped in puff pastry with a spinach, cream cheese, garlic, and basil filling. A golden, flaky main dish that looks impressive but comes together in 40 minutes.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Blue cheese potato meatloaf folds tangy blue cheese into the loaf, frosts the whole thing with blue cheese mashed potatoes, and crowns it with crumbled bacon. Meatloaf and mashed potatoes baked into one loaded dish.

Start a fiesta with your ribs with this delicious recipe that will be one of your favorites during the summer!

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Italian lamb cacciatore braises cubed lamb shoulder with garlic, rosemary, sage and a splash of vinegar for a rustic, hunter-style one-pot stew. Tangy, tender, and deeply aromatic.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

Chilled cantaloupe soup pureed with cinnamon, orange juice and lime, served ice-cold in frosted bowls with fresh mint. A no-cook summer starter that takes 15 minutes plus a chill in the fridge.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.