Recipe Sifter

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

7-Up Refrigerator Dough: a soft, enriched make-ahead yeast dough where lemon-lime soda stands in for some of the sugar. Mix today, bake tomorrow for tender rolls or coffee cakes.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Sunflower honey wheat bread baked in the bread machine with a full cup of sunflower seeds and a heavy pour of honey. A hearty, nutty everyday loaf with zero hands-on work.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Black chocolate sponge cake: deep dark chocolate sheet cake with boiling-water batter trick, topped with creamy peanut butter frosting. Old-fashioned chocolate-peanut butter combo.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Fruchtebrot (German fruit bread) packed with dried pears, apricots, dates, plums, raisins, and walnuts in a spiced yeast dough with cinnamon, cloves, and cardamom.

Tart de Brymlent is a medieval Lenten tart of salmon baked with spiced apples, pears, and dried fruits in a pastry shell. A genuine old English sweet-savory recipe for history buffs and adventurous cooks.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.