Recipe Sifter

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Peach ambrosia dessert made with fresh peaches, vanilla shake mix, unflavored gelatin, and coconut. A light, creamy, low-fat treat that sets up in an hour.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

Iced cafe au lait blended with freshly brewed cold coffee, milk, crushed ice, and optional sugar until frothy. A simple French-style iced coffee drink ready in 10 minutes.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Quick, easy pot pie provides a filling supper dish.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.