Recipe Sifter

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Baked chicken breasts topped with chopped cranberries, diced apples, and walnuts, finished with melted Monterey Jack cheese. A quick, fruity weeknight dinner ready in 45 minutes.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Chicken pot pie meets Thanksgiving leftovers: creamy chicken filling crowned with savory herb stuffing instead of pastry. Easy casserole-style comfort with crispy, seasoned topping. Turkey works great too.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Cheesy broccoli puff casserole with Bisquick, cheddar, eggs, and butter that bakes up golden and fluffy. A simple one-dish broccoli side that practically makes itself.

Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.

Spinach fettuccine in a quick Romano cheese cream sauce with garlic and white wine. A simple Italian pasta dish ready in 20 minutes for two.

Mac and cheese stuffed hot dogs baked with extra cheddar on top. Split frankfurters filled with homemade stovetop macaroni and cheese, then broiled golden.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Calamari with radicchio, almost perfect couple, I like garlic, so always more garlic, so great!

Graham cracker-crusted baked ham glazed with brown sugar, Dijon mustard, and graham crumbs, studded with whole cloves. A sweet, crunchy twist on the classic holiday ham.