Recipe Sifter

Devilish marshmallow cookies are chewy chocolate cookies topped with a melted marshmallow half and finished with a glossy chocolate frosting. Three-tier indulgence: cocoa cookie base, gooey marshmallow middle, and rich chocolate top.

Breaded eggplant slices rolled around a ricotta and mozzarella filling, then baked in homemade tomato sauce with Parmesan. A vegetarian Italian casserole with golden, crispy edges.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Meatballs Kirkland with frozen Italian meatballs in a creamy mushroom and asparagus soup sauce with mushrooms, served over buttered egg noodles.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Microwave meatloaf with ground beef, bread crumbs and a ketchup glaze, ready in under an hour without heating up the oven. Classic comfort food on weeknight time.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.