Recipe Sifter

Bubbly ginger ale poured over scoops of strawberry ice cream and crowned with whipped cream and strawberry preserves. A pink, fizzy Valentine's Day treat ready in 10 minutes.

This tasty spread is easy to make and tastes amazing when used in sandwiches.

Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!

Marlboro Country guacamole is a stripped-down, cowboy-style take on the classic: mashed avocado, chopped onion, pimentos, and a squeeze of lemon. Five ingredients, ten minutes, Western ranch vibes.

Classic banana bread with overripe bananas, simple ingredients, moist crumb texture. No mixer needed, ready in one hour from start to slice.

Crowd Pleasing nachos. A perfect appetizer or game time snack.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.

Nancy's pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.

Spinach-miso pesto crostini, toasted country bread spread with a vibrant umami-rich spinach-miso pesto and topped with sweet roasted red pepper. A light, quick, dairy-free appetizer ready in minutes.

Buttermilk-optional pancakes with a tender, fluffy crumb from a quick batter you can mix in one bowl. Seven pantry ingredients, ready in 20 minutes for a no-fuss breakfast.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

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Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.