Recipe Sifter

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Peanut butter cookies studded with chocolate toffee bits and crowned with peanut halves. Makes 7 dozen tender, chewy cookies with crispy edges in just 30 minutes.

Tofu lasagna with mashed tofu standing in for ricotta, layered with mushrooms, mozzarella, Parmesan, and your favorite sauce. A lighter, protein-rich vegetarian lasagna.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Layers of tender leeks and firm tomatoes baked under golden bread crumbs and melted cheese with a splash of red wine vinegar. A rustic, customizable vegetable casserole ready in 45 minutes.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.