Recipe Sifter

Fresh wilted spinach tossed with caramelized onions, nutmeg, and thyme for a low-calorie side dish ready in 30 minutes. Diabetic-friendly and naturally light at just 55 calories per serving.

Creamy homemade spinach soup thickened with a silky roux and brightened with a whisper of nutmeg. Ready in 30 minutes with simple pantry staples, this comforting bowl feeds six hungry people on a cold night.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Ham-stuffed biscuits pack diced ham, sautéed onion, garlic, and a rich cream sauce into warm, flaky buttermilk biscuits. A retro appetizer that turns brunch or cocktail hour into a crowd-pleaser.

Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.

Layered custard bars with a buttery almond liqueur crust, sliced peaches, egg custard, and cinnamon almonds on top. Serve at room temperature or chilled.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Quick toffee chocolate cake assembled from store-bought pound cake split and filled with chocolate-sour cream frosting and crushed English toffee. Ready in 25 minutes.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.