Recipe Sifter

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Pumpkin cheesecake with graham cracker crust, spiced pumpkin custard filling, and a tangy sour cream topping. Holiday dessert with cinnamon, ginger, and nutmeg, garnished with pecan halves on each slice.

Pumpkin tunnel cake bakes a brown sugar buttermilk-bran bundt with a hidden ring of spiced pumpkin filling running through the center. Lower-fat with egg whites and oil.

Traditional Irish soda bread with just flour, buttermilk, baking soda, and salt. A 4-ingredient yeast-free loaf ready to bake in 5 minutes flat.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Vegan raspberry banana mousse made with silken tofu, frozen fruit, and maple syrup. Dairy-free, egg-free, and blended to a creamy frozen dessert texture with no churning needed.

Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.

Raspberry ribbon cheesecake on a chocolate wafer crust with a layer of homemade raspberry sauce baked inside and fresh berries on top. A showstopper dessert.

Fresh raspberry tart with a buttery press-in pastry crust and cornstarch-thickened raspberry filling baked until golden. Simple, fruity, and elegant.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Red snapper parfait layers Creole-spiced seared snapper with a tropical papaya-coconut salsa in chilled glasses. A bright, sweet-and-spicy seafood starter dressed up in lime, cilantro, and jalapeno.

Beef short ribs baked until tender, then glazed with a tangy rhubarb barbecue sauce made from honey, chili sauce, rose wine, and onion soup mix. A unique twist on classic BBQ ribs that balances sweet, tart, and smoky.

Upside-down rhubarb cobbler with the biscuit batter on the bottom, sugared rhubarb piled on top, and a buttery streusel crown. The cake rises up through the fruit during baking.