Recipe Sifter

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Easy almond oatmeal bread for use in bread maker or bread machine.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.

Easy homemade pizza dough that's forgiving and quick to work with: bread flour, yeast, and olive oil kneaded soft, given a short rise, then shaped with a rim and topped. Beginner-friendly and ready the same day.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Using whole wheat flour and canola oil, let these tasty desserts become more healthy.

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

It is a quick and easy way to cook asparagus, and tasty too.

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!