Recipe Sifter

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Homemade bubble solution mixes liquid soap, water, and sugar for stronger, longer-lasting bubbles. Kids' DIY craft with optional food coloring and unconventional bubble wands.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Pineapple orange muffins made with quick bread mix, crushed pineapple, orange zest, and pineapple juice in the batter. A tropical, semi-homemade muffin that's moist and citrusy.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Non-alcoholic peach daiquiri blended with canned peaches, peach juice, milk, lemon juice, ice, and rum flavoring. A kid-friendly frozen mocktail ready in 10 minutes.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.