Recipe Sifter

Make-ahead oven French toast with orange juice and zest in the custard, baked over a honey-cinnamon glaze. Soak overnight, bake the next morning, served with whipped orange-honey butter.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

Chilled asparagus soup with slow-sweated vegetables, potato for natural body, and stalks simmered in chicken stock for depth. Finished with half-and-half and crème fraiche.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Florentine lasagna layers savory Italian sausage meat sauce with a creamy spinach-ricotta filling and melted mozzarella. Hearty, cheesy, and built for Sunday dinner.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Chicken thighs wrapped around cheese-stuffed green chilis, baked on a bed of toasted salsa rice with cumin and cilantro. A complete Southwestern one-dish dinner that's worth every minute.