Recipe Sifter

Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

wow! tangy and so good!

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Baking powder drop biscuits skip the rolling and cutting. A buttermilk-shortening dough goes straight onto the sheet for craggy, golden biscuits ready in 20 minutes from start to finish.

Easy meatballs simmered in a quick tangy tomato sauce of puree, onion, vinegar, and oregano, then spooned over rice or pasta. A simple stovetop dinner that comes together in under an hour.

Cooked and cubed potato is mixed with fresh arugula and tossed with garlic vinaigrette!

Decadent chocolate muffins made with melted unsweetened chocolate and buttermilk, studded with chocolate chips for intense cocoa flavor in every bite.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Mom's cheese biscuits, drop biscuits made with grated cheddar, buttermilk, and vegetable oil instead of butter. Tender Southern-style biscuits with golden cheese-flecked crusts, served with white gravy.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.