Recipe Sifter

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Ham steak cabbage soup with V-8, tomato, celery, and onion, simmered slow into a hearty hug-in-a-bowl. Low-calorie, low-carb pantry-friendly soup that tastes like a much bigger pot of stew.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Homemade BBQ sauce blends sauteed onion and garlic with ketchup, molasses, vinegar, Worcestershire, and mustard, thickened with a touch of cornstarch. Sticky, smoky-sweet sauce for grilled chicken, pork, or beef.

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.