Recipe Sifter

No-fail bagels boil shaped dough rings in water before baking on cornmeal-dusted pans, yielding the chewy interior, glossy crust and dense crumb of a true New York-style bagel.

Fig rum loaf with dried figs, dark rum, orange zest, and chopped walnuts. A dense, aromatic quick bread that improves with an overnight rest, perfect for holiday baking and gifting.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Wholesome coconut oat sticks made with whole-wheat flour, rolled oats, cashews, and coconut. No eggs, no butter, no added sugar. A crunchy, nutty snack that's vegan-friendly and simple to shape by hand.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Buttery colonial poppy seed cake soaked in milk for a tender, nutty crumb. Dusted with powdered sugar, this heritage recipe is simple to bake and hard to resist.

A hearty spinach stuffing with Swiss cheese, eggs, and breadcrumbs built to fill a 20-pound turkey. Make it ahead and refrigerate, then bring to room temperature before stuffing the bird on the big day.

Baked spaghetti Florentine layered with spinach, cottage cheese, and mozzarella in a lattice design. A vegetarian pasta bake that looks as gorgeous as it tastes.