Recipe Sifter

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

Five-grain soda bread for the bread machine, with white, whole wheat, rye, graham, and oats, plus raisins and tangy buttermilk. A hearty no-knead loaf with no yeast and no rise time.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Fresh raspberry crisp with an oat and brown sugar crumble topping baked until golden. A six-ingredient summer dessert that lets ripe raspberries do all the talking.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Lemon glazed buttermilk bundt cake: tender buttermilk pound-cake base with vanilla, lemon, and almond extracts under a glossy lemon-butter glaze. Classic potluck bundt for any occasion.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Brown sugar apple pie with a spiced crumb topping of cinnamon, nutmeg, and mace. Five cups of sliced apples heaped into a flaky shell and baked golden.

Flaky tuna and broccoli pie in a homemade cornmeal crust with creamy Parmesan filling seasoned with dill. A budget-friendly dinner that feeds six from pantry staples.

Old-fashioned currant pound cake with mace, lemon extract, and 9 eggs folded in as stiffly beaten whites. No leavening needed. Dense, buttery, and studded with dried currants.

Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Strawberry-shaped cookies made from a stovetop date and Rice Krispies mixture, rolled in red sugar with green icing stems. A fun no-bake candy-cookie for kids and parties.