Recipe Sifter

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.

Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.

Thai stir-fried rice noodles with pork, dried shrimp, bean sprouts, and a tangy fish sauce-lime-ketchup glaze, topped with crushed peanuts and cilantro.

Thin pork strips stir-fried with teriyaki sauce, red pepper flakes, and crisp-tender mixed vegetables in a tangy cornstarch glaze. A no-fuss weeknight dinner ready in 25 minutes.

Strawberries Elegante pairs ripe sliced strawberries with orange liqueur and a silky brown-sugar cream cheese sauce. A 10-minute no-cook dessert that tastes like more work.

Strawberry chiffon pie with a cocoa-pastry shell, fluffy strawberry-gelatin filling, and chocolate-dipped berries on top. A retro pink-and-chocolate dessert that mixes in minutes once the crust cools.

Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Egg-dipped stuffed sandwiches two ways: peanut butter and raisins for the kids, mozzarella with anchovies and basil for the grownups. Crispy, quick, everyone wins.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Sugar crisps made with oats, almond extract, and a baking soda-vinegar reaction for extra lift. Rolled into balls and flattened with a sugar-dipped glass for a crackly, crisp cookie.

Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.