Recipe Sifter

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

Vegetable guacamole loaded with broccoli, cabbage, celery, tomatoes, and tomatillos mixed into mashed avocado with grapefruit juice, lime, cilantro, basil, and thyme. A veggie-packed twist on classic guac.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.

Crispy pumpkin seeds toasted in the microwave in under 10 minutes. A simple, healthy snack with just one ingredient and optional salt.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Frozen fruit punch made with mashed bananas, crushed pineapple, maraschino cherries, and orange juice, then broken into icy chunks and topped with ginger ale and white wine. A slushy, fruity party punch.

Vegan cashew whipped cream made with raw cashews, sunflower oil, maple syrup, and vanilla. A rich, dairy-free topping for desserts, fruit, and baked goods.

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

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.