Recipe Sifter

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Carob pineapple thisbies are no-bake raw cookies made from pureed figs, dates, and carob powder mixed with pineapple, walnuts, and raisins, then rolled in cinnamon coconut.

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

A breakfast with a little more substance, this breakfast scramble is a healthy high protein, low carbohydrate meal, that incorporates a serving of fruit and vegetable packed all into one whole grain tortilla. With the egg whites, you are getting the benefits of the high protein without the high cholesterol.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Sauteed spinach with garlic and a little fresh tomato, cooked down in olive oil into a quick, savory side dish. A simple, healthy way to turn a pound of greens into a flavor-packed plate in minutes.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness