Recipe Sifter

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.

Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.

Marinated oranges soaked in Grand Marnier and sugar for 24 hours. A three-ingredient French dessert with boozy, candied citrus flavor. Served with chocolate cookies for an elegant finish.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Mexican orange drops are caramelized sugar candies made with evaporated milk, orange juice, orange zest, and chopped nuts, rolled into balls and hardened. A traditional Mexican dulce with bright citrus flavor.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.