Recipe Sifter

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Grilled eggplant Parmesan sandwich layers smoky charred eggplant, fire-roasted tomato, wilted spinach, and melty mozzarella-Parm on toasted whole wheat. A vegetarian open-face take on the Italian classic.

Grilled pizza with oat-flour crust, fresh Roma tomatoes, basil, bell pepper, and melted mozzarella. Homemade dough grills in minutes with a smoky charred crust.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Layered cornbread casserole with corn chips, sour cream, chilies, cheddar, and olive-studded cornbread baked over the top. A Southwest potluck bake that comes together in 30 minutes.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Individual ham loaves made from ground pork and ground ham, baked in a sweet brown sugar-mustard-vinegar glaze and basted every 15 minutes. A Midwestern classic that's part meatloaf, part glazed ham.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.