Recipe Sifter

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Mom's lemon pie cooks a fresh-lemon curd with the zest of two whole lemons over the stovetop, thickened with both flour and cornstarch. A traditional water-based lemon meringue pie filling.

Lele Party Cookies are thumbprint cookies rolled in egg white and chopped nuts, then filled with colorful jelly. A buttery, nutty holiday cookie perfect for Christmas trays.

Low-fat cheesecake made with overnight-strained yogurt and blended cottage cheese instead of cream cheese. Dense, silky, and tangy on a graham cracker crust with no cream cheese at all.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.