Recipe Sifter

Yummy peanutbutter cookies that are easy to make and extremely tasty.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Braided Greek Easter bread enriched with butter, eggs, and fresh orange for a festive, aromatic loaf. The glossy orange-almond glaze creates a stunning, shiny chestnut finish perfect for holiday celebrations.

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Treat your family with these scrumptious cookies are easy to make and easy to enjoy!

Try this scrumptious light snack that you will enjoy down to the last bite.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

The crispy texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.