Recipe Sifter

Prawn shashlik skewers juicy prawns with peppers and onions, all marinated in a zingy lime, garlic, chilli, and curry-spiced blend, then grilled until charred and smoky. A quick, light, flavour-packed kebab for the barbecue.

Cucumber and cilantro add the extra fresh taste into the salad!

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.

Monkfish stir fry with flour-dredged fish cubes, celery, zucchini, red pepper, and mushrooms tossed in soy sauce and sherry. A quick wok dinner with meaty fish and crisp vegetables.

Homemade sour cream cinnamon rolls with a soft yeasted dough, brown sugar cinnamon filling, and vanilla confectioners sugar icing. The sour cream makes them impossibly tender. Makes 12.

Soft persimmon cookies studded with whiskey-soaked raisins and chopped walnuts, spiced with clove and nutmeg. A late-fall holiday cookie that uses ripe Hachiya persimmon pulp.

Why not make your own crepes, easy, fresh and delicious!!

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Almost caramelized onion never fails to add the flavor into dish, which is used in this recipe; steamed brussels sprouts were added at the end after onions were caramelized, which brought the tons of flavor into sprouts, toasted pistachios added some crunchiness and nutty taste. This has become one of our favorite ways to cook brussels sprouts.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.