Recipe Sifter

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

Don't bother reaching for the tea bags, enjoy this great holiday drink on a cold winter day.

Lemony summer squash sauteed in walnut oil with garlic, rosemary, and fresh lemon juice. A quick, five-ingredient side dish that's light, bright, and diabetic-friendly.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Old-fashioned muffins made with actual clean snow as a leavening ingredient, plus raisins and lemon zest. A charming winter baking tradition from colder climates.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Fresh raspberry crisp with an oat and brown sugar crumble topping baked until golden. A six-ingredient summer dessert that lets ripe raspberries do all the talking.

Make your own rich apple pie with this easy to follow recipe that will find its place in your cookbook!