Recipe Sifter

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

Fruit nut bran bread is a bread machine loaf packed with toasted bran, sliced almonds, dried fruit and a touch of brown sugar. Hearty, fiber-rich whole-meal bread that bakes hands-off in a few hours.

Punjabi masala brinjals: eggplants scored and stuffed with cumin, pomegranate seeds, garam masala, and turmeric, then braised in a spiced tomato-ginger sauce until tender.

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

Hearty vegetarian stew with chickpeas, parsnips, carrots, potatoes, and cabbage simmered in a tomato-herb broth. Filling, wholesome, and on the table in under an hour.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.