Recipe Sifter

Five-ingredient camp tuna and rice cooked in one skillet with canned tuna, quick brown rice, and dried veggies. A no-fuss, high-protein trail dinner ready in 25 minutes.

What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Strawberry brownie cake layered with reduced-fat fudge brownies, almond-spiked whipped topping, fresh strawberry halves, and chocolate drizzle. A no-fuss layered dessert built from a brownie mix.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Classic Caesar salad with a garlic-anchovy dressing emulsified in the food processor, crisp romaine, and grated Parmesan. A proper old-school Caesar done right.

Authentic Thai kaeng khua curry paste with dried chilies, lemongrass, galangal, kaffir lime, and shrimp paste. Stores in the fridge for months and makes about 3/4 cup.

Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.