Recipe Sifter

Microwave sausage and cabbage casserole with tomatoes, onion, and oregano thickened with a flour slurry. A hearty one-dish dinner ready in about 20 minutes.

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

Moist zucchini bread with cinnamon, nutmeg, walnuts, and raisins or dates. Makes two loaves that freeze beautifully for later.

Pan-seared sole fillets glazed with a syrupy balsamic vinegar reduction and briny capers. Just 7 ingredients and 25 minutes for a stunning weeknight fish dinner.

Crustless apple pie that bakes in 30 minutes with cinnamon, nutmeg, and chopped nuts. The batter forms its own tender crust around the apples, no rolling, no chilling, no fuss.

Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.