Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / 1,2,3 Hit Wonders
    Lost? Site Map

    230 recipes in

    1,2,3 Hit Wonders

    For the game. Recipes which have no review showing have been tagged and reviews are pending.
    « Previous 1 2 3 4 . . . 10 11 12 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From The Bon Appetit Cookbook by Barbara Fairchild. It is a collection of favorite dishes published over the past 25 years in the Bon Appetit magazine. This is a wonderful dish to cook outside on your barbeque and then to eat inside on a cool fall evening.

    Recipe #189410

    A party in a bowl. An excellent punch, not overly sweet. From the French site O Delices. A serious cocktail.

    Recipe #189315

    From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.

    Recipe #447728

    If the Kentucky Derby were run in August, all the juleps would be made this way,

    Recipe #315294

    From Colette Rossant, a really remarkable sauce for kofta that really can be used on all sorts of dishes--grilled lamb brochette, grilled or roasted vegetables, etc. And it's very easy to make. Substitute vegetable stock for the chicken stock and you have the makings of a lovely vegetarian meal. Most of the time is soaking time--though you can find dried Turkish apricots which are quite soft and require little or no soaking.

    Recipe #452891

    These rolls are traditional in French Tunisia. You can make this by hand but a stand mixer will do a fine and much easier job. Much of the prep time is rising time.

    Recipe #452887

    This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.

    Recipe #186098

    Here in Maryland, we call it rockfish, but by any name this dish from Chef Chris Cosentino of Incanto is a super treatment of a great fish.

    Recipe #375392

    Porterhouse is my favorite cut of steak and this is a great way to make it. Adapted from "Weber's Charcoal Grilling" by Jamie Purviance.

    Recipe #377678

    Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.

    Recipe #293255

    To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.

    Recipe #293394

    From Mary Ann Esposito, this hearty pot roast can be made in the oven or in a slow cooker. I've included the slow cooker directions though I myself have never used one. I can, however, vouch for the stovetop/oven method--really delicious! If you're using the slow cooker, add a couple of hours of cook time.

    Recipe #349762

    I came upon this in a roundabout manner. A post on which led me to a Melissa Clark article in the Times and the discovery of why this recipe sounded so familiar--it's an updated version of a Maida Heater recipe from my youth. I use bourbon (Maker's Mark), Ms. Clark uses whiskey; I suspect that one is as good as the other -- and the bourbon version is a knockout! You can also play around and make this in smaller molds. A dollop of barely sweetened whipped cream, some 10x, a sprig of fresh mint, a little pool of rasberry coulis...various forms of heaven on a pretty plate.

    Recipe #349776

    Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.

    Recipe #375108

    A zesty take on the classic soup. Depending upon how rich you like it, you can use anything from skim milk to heavy cream.

    Recipe #169753

    These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.

    Recipe #225368

    Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.

    Recipe #392692

    This recipe from chef Matthew Pope of Zelda's Sweet Shoppe in Skokie makes a perfect "new fruit" dish for the second night of Rosh Hashanah. Tradition calls for eating seasonal fruits during the Jewish new year. But, as the old commercial said, you don't have to be Jewish to love these. You will have extra hazelnut paste, if you have been able to resist eating it while you stuff the dates.

    Recipe #189312

    It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

    Recipe #392583

    A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.

    Recipe #266668

    « Previous 1 2 3 4 . . . 10 11 12 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes