Recipe Sifter

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

Buttery pecan snowball cookies rolled in sugar while warm, made with just six ingredients. A treasured Christmas cookie recipe passed down from Mother's kitchen to yours.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

Penne pasta tossed with fresh tomato wedges, black olives, crumbled feta, and herbs. A quick Mediterranean vegetarian dinner ready in under 30 minutes.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Rolled oats with buckwheat pancake flour, low fat as made with applesauce in place of oil.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.