Recipe Sifter

Homestyle beef meatballs with oats simmered in a spicy tomato sauce with green peppers, onion, and cayenne. Serve over buttered rice for a filling weeknight dinner.

No-mayo rainbow coleslaw with cabbage, cherry tomatoes, carrots, and red onion in a tangy apple cider vinegar dressing spiced with turmeric, cayenne, and warm spices.

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Buttery sauteed spinach with pine nuts, plumped raisins, garlic, and a pinch of nutmeg. A Sicilian-inspired side dish that turns simple greens into something extraordinary.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.

Spit-roasted pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Rotisserie-style ribs with a rich, glossy glaze.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

No-bake stained glass cookies made with melted chocolate chips, marshmallows, and chopped nuts rolled in coconut. Slice from frozen for a colorful, fudgy treat.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Steak with Parmesan-grilled vegetables: seasoned beef steaks grilled alongside bell peppers and red onion brushed with a Parmesan-olive oil-vinegar glaze. Backyard steakhouse dinner for two.