Recipe Sifter

No-bake raspberry chiffon pie in a cinnamon vanilla wafer crust with whipped cream, gelatin-set raspberry filling, and lemon zest. A light, creamy frozen raspberry dessert that chills to a mousse-like texture.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Jalapeno potatoes: a Southwestern scalloped potato casserole with red-skin potatoes, pimentos, red bell pepper, and a creamy jalapeño cheese sauce. Feeds eight.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

From-scratch black bean soup with cumin, six cloves of garlic, vinegar, and soy sauce built in two stages. A hearty vegan bean soup simmered until thick and deeply flavored.

Vegetarian mincemeat made with fresh pears, dried fruit, candied cherries, almonds, and a splash of whiskey. No suet needed. Spiced with allspice, nutmeg, and ginger for traditional Christmas mince pies.

Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Truffled potato stew with new potatoes braised in white wine and vegetable consomme with leeks, garlic, and thyme. Finished with shaved fresh truffles and asparagus tips.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.