Recipe Sifter

Spaghetti and meatballs simmered in a slow-cooked tomato sauce with red wine, mushrooms, green pepper, basil, and oregano. Tender pan-fried beef meatballs and a deeply layered sauce that builds for two hours.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

Cold Spicy Tomato Soup with Avocado and Chives recipe

Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.

Bread machine whole wheat bread, a 100% stone-ground loaf lightened with added vital wheat gluten and sweetened with honey so it rises soft instead of dense. Dump the ingredients in and let the machine do the work.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

A healthified low-fat version of onion soup for your slow cooker.

Lemon blueberry biscuits with lemon yogurt and fresh blueberries, finished with a tart lemon glaze. Tender drop biscuits ready in 35 minutes for breakfast or brunch.

Hash brown omelet with crispy shredded potato crust, bacon, peppers, and melted Swiss. The diner-style skillet breakfast that feeds the whole table from one pan.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Hamantaschen are triangular Purim cookies with a tender butter dough wrapped around a prune, raisin, walnut, and lemon filling. Traditional Jewish holiday treat, makes 5 dozen.