Recipe Sifter

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Ice Cream Crown Oatmeal tops a bowl of hot oats with a scoop of ice cream that melts into a creamy, sweet sauce. Includes tips for flaky or creamy oatmeal and topping ideas.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Baked polenta with Parmesan and Swiss cheese, layered casserole-style for golden, bubbly edges and a creamy cornmeal center. Italian-American comfort food at its rustic best.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Two-tone plum bowl mashes canned greengage and purple plums into a quick rustic spread. Two ingredients, minutes of work, and a natural pairing for toast, cheese boards, or cured meats.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.

An old-fashioned Mexican beef chili: diced beef braised with garlic, cumin and oregano in a smooth purée of dried chiles, served with a border of fried refried beans. Real chiles, real depth.

Ever have one of those days when you are just so tired and overwhelmed with chores then notice time ran out to make a nice dinner? Guess again! I made this for the Fiance and my 5 year old princess in 20 minutes.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.