Recipe Sifter

Fresh tomato, bacon, and onion fettuccine tossed with crumbled bacon cooked in its own drippings, chopped tomato, and basil. Five ingredients, dinner for two.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.

Frozen fruit cup with applesauce, mandarin oranges, strawberries, and grapes. A no-cook, no-sugar-added freezer dessert that tastes like sorbet but takes five minutes to assemble.

Frozen chocolate bananas coated in chocolate syrup and crushed graham crackers. A three-ingredient, no-cook frozen treat that kids can make themselves.

Bread machine fruit gingerbread loaded with golden raisins, chopped almonds, molasses, cinnamon, and ginger. A warmly spiced, dense loaf with a sticky crumb.

Fruit ginger drop cookies made with gingerbread mix, candied fruit, and chopped nuts. A 4-ingredient holiday cookie ready in 25 minutes.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Fudge cakes with melted unsweetened chocolate, butter, and chopped nuts in a light batter lifted with stiffly beaten egg whites. Somewhere between a brownie and a cake, frosted and cut into bars.

Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.