Recipe Sifter

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

Mixed greens with grapes and feta tosses mesclun and sliced radicchio with halved red and green grapes, crumbled feta, and a simple red wine vinaigrette. A quick vegetarian side salad for 8.

Strawberry punch made with frozen strawberries in syrup, pink lemonade, orange juice, and ginger ale. Four ingredients, no booze, ready in 5 minutes for a crowd of 32.

Two-ingredient almond butter spread made with softened butter and almond extract. Stir together in minutes for a fragrant topping on toast, pancakes, or waffles.

This recipe was so easy! I've tried this for a number of potlucks & everyone is always impressed on how 'gourmet' it looks & tastes

Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Brussels sprouts with toasted walnuts in browned butter and a whisper of nutmeg. Four ingredients, 20 minutes, the simple side dish that turns sprouts skeptics into believers.

Yam Polamai is a Thai fruit and shrimp salad with lime, crispy shallots, garlic, peanuts, and chile. Sweet, salty, sour, and crunchy in every bite.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Easy BLT piles crisp bacon, a runny fried egg, ripe tomato, and peppery arugula between slices of toasted rye smeared with chili-spiked mayo. Brunch sandwich with a yolk moment.

This is pleasently warm but not mouth burning hot!