Recipe Sifter

Brownie batter baked in ice cream cones and topped with frosting. A fun, mess-free treat kids can make in the microwave.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

A family favourite for the holidays. Easy to make and so good!!

Hamalaya casserole layers diced ham, green beans, and minute rice in a creamy soup base topped with melted cheese. A quick one-dish weeknight dinner ready in 35 minutes.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Crispy golden wheat scones with plump raisins, ready in 25 minutes for guilt-free breakfast treats that skimp on fat but not on taste.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.