Recipe Sifter

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

Salmon tagliatelle in a spicy tomato-coconut sauce with pimentos, chillies, paprika, zucchini, and coriander. A fusion pasta dinner for two using pantry-friendly canned salmon.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Scalloped red potatoes baked in garlic-infused cream reduced with butter and Parmesan. A rich, golden gratin with a beautifully concentrated sauce.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

A delicious alternative for dessert that is made with half-ripe mangoes.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Pumpkin dutch apple pie with sliced cinnamon-tossed apples on the bottom, a creamy spiced pumpkin custard middle, and a buttery walnut crumble on top. Two classic pies in one slice.

Dump cake with pie filling, crushed pineapple, yellow cake mix, and melted butter topped with coconut and nuts. A no-mix dessert where you literally dump everything into the pan and bake.

Green lentil rissoles spiced with curry, cumin, and coriander, coated in oat-breadcrumb crust, and shallow-fried until golden. Served with a cool cumin-yogurt sauce for a hearty vegetarian main.

A vintage two-layer cake flavored with homemade burnt sugar syrup, folded with whipped egg whites for a light, tender crumb. An old-fashioned Southern classic that deserves a comeback.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Dry-rub beef jerky with thyme, oregano, marjoram, and basil pounded into round steak. A no-marinade Italian-herb-style jerky slow-dried in a very low oven for hours.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.