Recipe Sifter

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Boozy date and Coffee Cake with Lime Buttercream Icing, Using Atholl Brose, a traditional Scottish Whisky liqeuer. Perfect with a cuppa' Joe :)

Creamy Indian chicken curry with apples, raisins and a splash of soda for tang. Make ahead and reheat for deeper flavor. Serve over rice with coconut, peanuts and chutney.

Roasting develops lot of delicious flavor, the roasted garlic makes this roasted and garlicky paste that adds tons of flavor into the pasta.

These scrumptious breads are the perfect side dish for any heart East Indian meal.

Beets and carrots are both earthy vegetables, roasting really help to enhance the great taste, tossed with light vinaigrette and peppery arugula, a tasty salad that goes well with any kind of main course.

Classic corned beef served alongside colcannon, the traditional Irish mash of fluffy potatoes folded with tender cabbage and onion. Comfort food that warms you to the bone.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

Having a party? Well treat your guests to these scrumptious buffalo wings that don't take long to make.

A mild sauce over broiled orange Roughy fish with baked garlic asparagus

You can use blueberry, or other your favorite frutis to make this parfait, or a fruits combination, they are good too. Enjoy it!