Recipe Sifter

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

Make your own holiday drink with this tasty recipe that's perfect for Christmas and your crockpot!

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

If you're looking for something rich, try this creamy dessert that will make you savor every spoonful of it.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

This is a great chard recipe, with the onions, very yummy.