Recipe Sifter

Kasha varnishkes is the classic Jewish comfort dish: toasted buckwheat groats coated with egg, simmered with caramelized onions and porcini mushrooms, then tossed with bowtie pasta.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

A scrumptious squash casserole that's healthy for you and doesn't take a lot to make!

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

Nicoise Chicken Stew with Tomatoes and Black Olives recipe

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

Pasta with sake clam sauce puts a Japanese twist on classic linguine alle vongole. Clams simmer with sake, garlic, and briny capers, then get tossed with pasta until every strand soaks up the sauce.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.

Pineapple chess pie with crushed pineapple, coconut, and a buttery egg custard filling. A tropical twist on the classic Southern chess pie that mixes and bakes in one step.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Quick apple cranberry pear muffins using a bread mix shortcut, fresh cranberries, diced pear, and walnuts. Tart, fruity, and loaded with texture in under 40 minutes.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.