Recipe Sifter

Crab and spinach quiche loaded with Swiss and Parmesan in a flaky crust, kissed with nutmeg. Makes two full pies, so there's plenty for brunch guests and leftovers.

Pressure cooker pot roast braises beef in red wine and stock until fork-tender, finished with a pan gravy from the drippings. Sunday dinner shortened from hours to under an hour.

Buttermilk whoopie pies: pillowy chocolate cake cookies sandwiched around fluffy marshmallow buttercream. The classic New England diner dessert, soft, sweet, and snack-cake delicious.

Classic pecan sandies are tender shortbread-style butter cookies loaded with chopped pecans and dusted with powdered sugar. A 6-ingredient holiday favorite that melts on the tongue.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Chewy date and nut bar cookies with a crisp edge, baked thin on a sheet pan and dusted with powdered sugar. Simple, old-fashioned, and only 6 ingredients.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.