Recipe Sifter

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

No-bake butterscotch bars with applesauce, vanilla wafers, raisins, and wheat germ, cooked in the microwave in 8 minutes. A quick, chewy snack bar the kids will love.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

No-bake mocha peanut butter balls rolled from instant coffee, cocoa, oatmeal, and crunchy peanut butter. A sugar-free, no-cook snack you can make in 10 minutes flat.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

Non-alcoholic mock champagne punch with grapefruit juice, orange juice, simple syrup, grenadine, and ginger ale. A sparkling party drink for celebrations and showers.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Monkey tails are frozen chocolate-dipped bananas on a stick, brushed with orange juice to prevent browning. A fun, easy no-bake treat kids can help make.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Hearty cabbage soup with caramelized onions, potatoes, and tomatoes. The slow-fried cabbage and onion base builds deep, savory flavor in every bowl.