Recipe Sifter

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Mini cheesecakes baked in cupcake liners with a vanilla wafer crust, cream cheese filling, and fresh fruit on top. A 5-ingredient, individual-sized cheesecake dessert.

Jalapeno potatoes: a Southwestern scalloped potato casserole with red-skin potatoes, pimentos, red bell pepper, and a creamy jalapeño cheese sauce. Feeds eight.

Baked Cheesecake made with Australian Illawarra Plum Sauce.

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Fresh spinach salad tosses tender baby spinach with a Caesar dressing thinned by cottage cheese for a creamy, lightened-up dressing. Three-ingredient salad ready in minutes.

Chinese sour soup with shredded pork, dried mushrooms, bamboo shoots, and rice stick noodles in a clear chicken broth. Finished with white vinegar and sesame oil for a bright, fragrant bowl.

Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.

Slow cooker cherry bread studded with maraschino cherries and crunchy pecans. This sweet, moist loaf bakes right in your crock pot with no oven needed.

Chocolate cheesecake with a graham cracker crust, made with chocolate sweetened condensed milk for a silky, no-fuss filling. Six ingredients, one bowl, deeply chocolatey.

Beef cubes, carrots, and tomatoes slow-cook for 12 hours with quick-cooking tapioca that thickens the broth into a rich, spoon-coating gravy.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Grilled tofu steaks marinated in cilantro, lemon, ginger, garlic, and chili, served with a fresh pineapple-jalapeño salsa. A vegetarian main that hits sweet, spicy, and smoky in one bite.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.