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    81 Recipes

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    This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes!

    Recipe #397745

    My husband fired up the grill a few nights ago, and as always my job was to come up with a good vegetable or two. The Mississippi yellow corn looked so fresh and fat at the Farmer's Market that I decided to make up a recipe. Big success! We'll be having this often. The stripping of the husks and re-wrapping is a bit "fiddly," I admit, but the presentation is attractive, so worth doing if you are entertaining at a barbecue.

    Recipe #397740

    Little one-bite appetizers served on a toothpick. Could work as an entree over rice or noodles using larger bamboo skewers and more chicken/peppers. Used as an appetizer, they are equally good hot or room temperature. These were such a hit at our recent Hallowe'en party that I wished I had made more!

    Recipe #397712

    Needing a good autumn green veggie to go with the classic spaghetti-and-tomato-sauce for tonight's supper, I searched on this site and found John Skrable's "Brussels Sprouts Americano"...I gave it a good rating, but made so many changes that I decided I'd post my own!! Now, I came late to Brussels sprouts in cafeterias and my own mother boiled the poor little cruciferous things to MUSH, and, ugh. I've discovered they're so very delicious if a little "crunch" remains. So, I don't pre-boil or blanch. Try this---you'll like it (I hope!) Side note: I don't make this in large batches, as it sort of loses its fresh "oomph" when reheated the next day. Hence the smallish quantity.

    Recipe #396477

    Are you all as devastated as ME about the death of *Gourmet* magazine? I could weep. Luckily, I have a near-complete collection of issues going back to 'way before I was born, so I can live on those the rest of my life! This recipe (of course I've fiddled a little with it) was on the last page of the last issue, and even my husband, not usually a big fan of creamy dips, keeps getting it out of the fridge and eating it cold with pita crisps. Best served warm, though...

    Recipe #395963

    This recipe is a "tweaked" one from the *Ambrosia* Junior Auxiliary cookbook, put out by the JA in Vicksburg, Mississippi. You can order a copy at, and I suggest you do! The proceeds benefit their projects for children, and the food shots and historical narratives are great. I was one of the four writers who provided the historical passages, so I'm obviously biased!:):) This is a delicious pull-apart loaf filled with yummy things, perfect for a brunch or morning coffee. The original recipe had sausage in it, which I omitted. The ready-made bread dough makes this really easy, although I have made it "the hard way" using my favorite yeast-dough recipe, as well. Always a big hit!

    Recipe #395589

    How tasty is this light spreadable appetizer? A local caterer asked ME for this recipe after she tasted it at a party I gave! I got it from my husband's aunt several years ago. It's especially good for a springtime cocktail menu. I feel a bit sheepish about the canned soup, but trust me---nobody will ever know! (Note: cooking time means chilling time)

    Recipe #395358

    These tasty little cocktail nibbles are irresistible with a nice glass of sherry by a winter fire, and everyone simply loves them. I wish I could remember where I found this! Possibly *Gourmet* magazine, years ago? No clue. They are more spicy than sweet, but the hint of sugar is just enough. I like to make lots of these to keep around for unexpected holiday guests...they keep a long time in a cookie tin.

    Recipe #395355

    This very unusual recipe came from my husband's step-grandmother. I'll be honest with you: people who try this either ADORE it and clamor for the recipe, or take a bite and say, "hmmmm....innnnteresting?" (then don't finish it.) Happily, the former outnumber the latter! If you're like me and really love the sweet/sour/salty combination, you'll love this. I serve it at buffet dinners on a big glass tray, with each individual mold atop a curly lettuce leaf, and dolloped with a bit of homemade mayonnaise. (Note: the "cooking time" is actually "chilling time.")

    Recipe #395331

    A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)

    Recipe #395081

    After carefully perusing the other Cuban black bean dishes here, I decided this one is different enough to offer. Served over brown rice, with all the toppings, it's a power-packed veggie plate! For guests or family members who do eat meat, a good roast pork loin, grilled chicken, or lime-barbecued shrimp would round out the meal. A salad with a sweet citrus vinaigrette and sliced fresh oranges would make this a feast!

    Recipe #395076

    One of our favorite friends Tessie brought us a batch of these, and shared the recipe, that she and her husband call "Aunt Pearline's Chewies" , although they are really quite crunchy, and utterly delicious with a cold glass of milk!

    Recipe #394233

    I needed a side dish to go with some wild-caught salmon I'd marinated in a teriyaki sauce, and found some whole-wheat orzo pasta in the pantry. I threw this together, and WOW! Add some braised spinach or kale, a fresh fruit, and what a nutritious dinner you'll serve!

    Recipe #393627

    A variation on similar recipes found here, which I created after experimenting with different herbs. Perfect snack or hors d'oeuvre for cheese-a-holics!

    Recipe #392689

    Good old childhood favorite with an Oriental twist---easy to throw together for a quick supper. Delicious served alongside a baby-greens salad with sweet citrus vinaigrette.

    Recipe #390327

    Fresh-picked mint and summer tomatoes make this healthy salad a nice addition to a picnic or a barbecue buffet.

    Recipe #384592

    A sweet-savory vegetarian stew, full of vitamins, that can also be served over rice. I have served this with a bowl of deli-roasted chicken, diced, for non-vegetarian guests, so this would make an ideal buffet offering for a mixed group. Homemade naan bread and grapes make good accompaniments.

    Recipe #368858

    Easy to make ahead, a bit unusual, and always a hit! Creamy molten cheeses and savory olives and walnuts blend into a rich spread.

    Recipe #368792

    A good way to use leftover grilled tuna the next day. Incorporating many of the elements of the classic Salade Nicoise of southern France, with a bit of a "southern USA twist" (sweet pickle relish) this is wonderful over fresh spring baby greens

    Recipe #364084

    I never met a lentil I didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. I created it when I found an almost-empty bottle of couscous spices, bought in France a couple of years ago. The product is called "ras el hanout" which I am told translates roughly as "top of the spices," and is a blend of (if my French translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. It is available online at Complex and unusual, and adds great zip. This is a delicious meal with a simple salad and some crusty artisan bread. It tastes even better 2 days later, and freezes well.

    Recipe #361628

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