Recipe Sifter

Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

A scrumptious cabbage dish that's made with tasty noodles and a dollop of sour cream.

Creamy strawberry milkshake made with fresh berries, vanilla ice cream, and cold milk. This classic summer treat is ready in minutes.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Layered banana split ice cream cake with strawberry, vanilla-pineapple, and chocolate ice cream layers, homemade chocolate sauce, and fresh strawberry sauce. Serves 12.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Heavenly hash candy made with unsweetened chocolate, cream, marshmallows, roasted almonds, and pecans boiled to soft ball stage. A vintage chocolate fudge-style confection cut into squares.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.