Recipe Sifter

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

Thai-style stir-fried clams with garlic, chili paste, fish sauce, and fresh mint. A fast, fiery shellfish dish where the clams steam open in a fragrant, spicy broth.

Old-fashioned oatmeal cookies loaded with figs, nuts, and warm spices create hearty, chewy treats perfect for holiday baking or lunchbox snacks.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Rollerblade cookies: boot-shaped honey-ginger cookies with toasted oats pressed on as skate wheels. A fun, low-sugar kid-friendly cookie cutout project.

Bread machine rye bread with caraway seeds and brown sugar for a slightly sweet, earthy loaf. Simple dump-and-start recipe with a classic deli-style flavor.

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.