Recipe Sifter

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

This classic salmon is always welcomed by party. For sure, but also a good appetizer at any meal.

Sweet and spicy salsa comes together from just three ingredients: ripe roma tomatoes, scallions, and hot-and-sweet jalapenos. Dice, mix, and scoop. A fresh, low-calorie salsa ready in minutes.

Scrumptious apple muffins that are just in time for the Autumn season.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Frozen French toast turned into a strawberry-stuffed breakfast sandwich with fresh berries folded into fruity yogurt. Kid-approved, parent-easy, and on the table in 20 minutes.

Banshee cocktail with creme de banana, creme de cacao, and sweet cream shaken over crushed ice. A creamy, dessert-style drink ready in two minutes.

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

Sirloin beef kabobs marinated in soy sauce, sherry, honey and ginger, then broiled with pineapple chunks, mushrooms and green onions. A glossy, sweet-savory skewer dinner the whole family will love.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.