Recipe Sifter

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

Reine de Saba, the classic French chocolate almond cake with a fudgy center and glossy chocolate glaze. Ground almonds replace most of the flour for a rich, dense crumb.

Reuben-style sausage bagel sandwiches with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing on rye bagels, wrapped in foil and baked until melty.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

Ritzy chocolate-covered nuts are candied slivered almonds with a crackly sugar shell, roasted to toasty perfection and dipped in melted chocolate. A three-ingredient homemade holiday candy for gift tins.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Butter-dipped carrots coated in crispy cornflake crumbs and baked until golden. A retro side dish with a crunchy coating that makes carrots irresistible to kids and adults alike.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.