Recipe Sifter

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.

Festive marshmallow popcorn Christmas tree shaped from lime Jello-coated popcorn and decorated with candy pieces. A fun, edible holiday centerpiece kids can help build.

Crispy fried banana puffs rolled in cinnamon sugar and served with jam. Just 3 ingredients in the batter: mashed banana, self-rising flour, and lemon juice. An Austrian-style treat ready in minutes.

Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Minestrone genovese: classic Ligurian vegetable soup with white beans, potatoes, butternut squash, zucchini, and pasta, finished with fragrant basil pesto stirred in at the end.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Five-ingredient kielbasa and bow tie pasta soup with canned tomatoes and chicken broth. A quick, hearty soup that goes from stovetop to bowl in 30 minutes with smoky sausage and al dente farfalle.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.