Recipe Sifter

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Hamalaya casserole layers diced ham, green beans, and minute rice in a creamy soup base topped with melted cheese. A quick one-dish weeknight dinner ready in 35 minutes.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Crispy golden wheat scones with plump raisins, ready in 25 minutes for guilt-free breakfast treats that skimp on fat but not on taste.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

These no-sugar peanut butter cookies are delicious. Perfect treats when you are on a diet.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.