Recipe Sifter

A moist cinnamon-spiced sheet cake loaded with chopped apples and walnuts, topped with tangy lemon butter frosting for crowd-pleasing potluck perfection.

Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

Brisket chili built on beer, stewed tomatoes, and a fistful of red pepper flakes, thickened with masa harina and finished with a shot of tequila poured tableside.

Four-layer Celebration Cake stacks chocolate and banana cake with rum-spiked pineapple cream filling and rich chocolate frosting. A showstopper for birthdays and holidays.

Seafood pasta salad with rotini, shrimp, bay scallops, artichoke hearts, roasted red peppers, and olives in an anchovy-Parmesan vinaigrette. Crowd-feeding cold salad for parties and picnics.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.