Recipe Sifter

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Grilled vegetable foil packets with mushrooms, broccoli, cauliflower, and carrots seasoned with basil. A low-calorie side dish that steams on the grill in just 8 minutes with zero cleanup.

Spiked hot white chocolate made with real white chocolate, brandy or rum, egg yolks, and scalded milk. A rich, creamy after-dinner drink for cold nights.

Haebernes Mus, a rustic German oatmeal mush pan-fried in lard until crispy. Just 4 ingredients for a hearty, old-world peasant dish with golden, crunchy edges.

Roast beef sandwiches on kaiser rolls with a horseradish cream cheese spread, chopped apple, and walnuts. A no-cook game day sandwich ready in 15 minutes with bold, crunchy layers.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Halloween frosting split into two colors: chocolate for the cake's top and sides, orange-tinted for the layers and a piped jack-o'-lantern. A retro buttercream built for spooky-season showpieces.

Halloween Jack-o-Lantern frosties: hollowed oranges filled with a blended orange-yogurt smoothie, decorated with icing faces and candy for a festive kid-friendly treat.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Homemade hazelnut liqueur infused with vodka, vanilla bean, and allspice. A DIY Frangelico-style spirit that steeps for five weeks and makes a great homemade gift.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Hearty fish stew with white fish fillets, bacon, green beans, carrots, tomatoes, and creamy potato soup base. The one-pot Midwestern fish chowder.