Recipe Sifter

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Bittersweet chocolate truffles: silky ganache centers spiked with liqueur, hand-rolled and double-dipped in tempered bittersweet chocolate. Holiday gift-box candy made at home.

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

According to NBC sportscaster Ahmad Rashad, men and women behave very differently in the kitchen. "When men cook, it usually looks like a disaster area,"; says the former Minnesota Viking. ";And there's no rhyme or reason to what they make. My father sometimes cooked chicken for breakfast. And when he cooked, everything came out six times bigger than when Mom cooked.";

Fresh citrus fruits and ripe avocado bring you a very fresh taste, serve it with any kind of your favorite chips.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Super easy to make and lots of fun for kids. They are very easy to make!

You can eat cookies any time of the day.They are very easy to make.

The tops of these chewy cookies are puffy and cracked.Packed full of chocolate flavor and so good.Be sure not to overbake them.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Five minute fudge with chocolate chips melted into sweetened condensed milk with vanilla and chopped nuts. No candy thermometer needed, just melt and spread.