Recipe Sifter

Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

James Beard's classic shortbread recipe uses just four ingredients: flour, sugar, butter, and egg yolk. The simple dough bakes into 32 crisp, buttery triangles or squares with a delicate golden finish.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Szechuan chicken with peanuts features velveted chicken breast stir-fried with garlic, ginger, crushed red pepper, and crisp snow peas in a soy-based sauce. Loaded with peanuts and ready in 35 minutes over white rice.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Hearty spaghetti meat sauce with ground beef, spicy Italian sausage, mushrooms, and tomatoes simmered in a Dutch oven. Feeds eight and tastes like it took all day.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

Rice-stuffed Cornish hens with a sweet filling of raisins, walnuts, honey, lemon juice, and cinnamon. Roasted with butter-rubbed skin until golden and juicy.

Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.