Recipe Sifter

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Tender white fish simmered in garlicky tomato sauce with white wine, basil, and oregano. A healthy Mediterranean-style dinner ready in 35 minutes.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

A scrumptious appetizer that goes well with any kind of pasta dish. Can also be served by itself.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Cinnabon copycat cinnamon rolls with soft pillowy dough, a buttery brown sugar-cinnamon filling, and cream cheese frosting that melts into every spiral. The classic mall bakery flavor at home.

Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.

This recipe is so quick and easy to make, and it is loaded with flavor.

Marshmallows meet molten chocolate in this retro baked pudding with crunchy pecans that's part cake, part magic trick for nostalgic dessert lovers.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.