Recipe Sifter

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Grilled jalapeno buffalo burgers fire up lean bison with onion, garlic, and a homemade hot chile sauce. Cooked just to medium so the lean meat stays juicy. A leaner, bolder backyard burger.

Make it a jolly festive season with delicious, easy Christmas snacks. Give the gift of a memorable treat.

Oven-baked dessert pancake (Dutch baby): a giant puffed pancake baked in a hot skillet with butter, then dusted with sugar and lemon juice. Fill with fruit or ice cream for an instant dessert.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Super easy to make, and it tasted delicious. Roasted some potatoes, bell peppers and onions as the side dish. Very good!

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.

Everyone loves cupcakes. They are small but wonderfully sweet. Try this recipe.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Rum truffles are classic chocolate ganache truffles flavored with rum extract and rolled in cocoa-sugar. A 30-piece batch of giftable, no-bake holiday confections.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Brighten your day by using this spread that adds a unique taste to breakfast!

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.