Recipe Sifter

This is a quick and easy dish that uses ingredients you probably have on hand.

Sweet potato casserole brightened with crushed pineapple and orange juice, topped with melted marshmallows. A retro Thanksgiving side that swaps the brown sugar pecan crust for tropical sweetness.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Swedish cardamom-scented sweet bread braided into a golden loaf studded with raisins. A Scandinavian classic with aromatic spice and tender crumb, perfect for coffee breaks or holiday mornings.

Simple honey whole wheat bread machine recipe with just 6 ingredients. Soft, lightly sweet, and wholesome enough for everyday sandwiches and morning toast.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Polynesian yam casserole with bananas, crushed pineapple, and toasted coconut. A tropical sweet potato bake with just 5 ingredients and no added butter or sugar.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.