Recipe Sifter

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Tortilla chip wreath: a salty-sweet holiday candy wreath of vanilla-coated tortilla chips arranged in a circle and decorated with gumdrops. A no-bake Christmas dessert kids can help with.

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Whole chicken pieces swim in orange juice with warming spices like cinnamon, ginger, and cloves for an aromatic microwave dinner that's ready in 30 minutes. A fast weeknight solution with bold flavor.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Rosemary kissed lamb and shallot skewers for the barbecue.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Spicy beef ribbon skewers: thinly sliced rump roast woven onto skewers and grilled fast over high heat. The marinade hits sesame, ginger, cilantro, lime, and hot sauce, ready in 60 minutes including the rest.