Recipe Sifter

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.

Beef and tofu stir-fry with Chinese cabbage in a glossy brown sauce over rice. Ground beef and cubed tofu wok-fried with garlic in under 30 minutes.

Sirloin beef strips and carrots in a creamy wine sauce.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Old-fashioned buttermilk chocolate cake baked low and slow with cocoa powder and boiling water for an incredibly moist, dense crumb. A single-layer 9x13 sheet cake.

Whole wheat biscotti with toasted walnuts and hazelnuts twice-bake into crisp, lemon-zest-scented cookies for dunking. Lower-sugar Italian cookie shaped into ropes, sliced, then re-baked.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

A traditional seasoning that is perfect for meats and vegetables.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.