Recipe Sifter

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.

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.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

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.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Roasted garlic puree dip: silky cream cheese and blue cheese spread loaded with six heads of slow-roasted garlic. The party dip that turns garlic skeptics into believers.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.