Recipe Sifter

Flambed ice cream sauce of buttered green grapes, hot chiles, rum, honey, and warm spices. A sweet-heat dessert topping that takes 20 minutes and shocks the palate awake.

Sweet lassi with yogurt, crushed cardamom, rose water, and nutmeg. A traditional Indian yogurt drink blended smooth and served cold in minutes. Vegetarian.

Beer-battered hush puppies with cornmeal, self-rising flour, and chopped onions. Beer adds lightness and tang. Drop in hot oil, fry until crisp for pub-style cornbread bites.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Three-ingredient chocolate dipping sauce with melted milk chocolate, heavy cream, and hazelnut liqueur. A rich, silky fondue-style sauce ready in 20 minutes.

Loaded hot dogs topped with relish or chili sauce, diced green pepper, onion, tomato, and shredded mozzarella. A fully dressed dog with crunch and cheese in 10 minutes.

Silver Clouds cocktail blends vanilla ice cream with amaretto and creme de cacao into a creamy frozen drink, topped with whipped cream and a drizzle of Kahlua.

Honey lemonade sweetened with a honey-water syrup instead of sugar. Make the syrup ahead and mix individual glasses all week for a naturally sweetened summer drink.

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Two-ingredient caramel fondue made from melted caramel candy squares and water. Serve warm with apple chunks, marshmallows, and fruit for dipping, then roll in chopped nuts.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Silky tofu and spinach miso soup simmers silken bean curd and tender greens in a savory miso-soy broth, finished with toasted sesame and chili. Ready in 20 minutes, naturally vegan and gluten-free.

Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.

Stuff thick-cut French bread with cinnamon cream cheese, soak in custard, then bake until golden and top with Grand Marnier strawberry sauce for an indulgent brunch showstopper.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.