Recipe Sifter

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Refreshing chilled beet soup recipe with orange and lemon zest for a tangy, healthy twist. Easy vegan options, perfect for summer meals or beginner cooks searching "cold beet borscht with dill garnish" or "simple vegetarian chilled soups under 2 hours.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Defrost those lamb chops and try this succulent recipe that's easy to use and follow.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Lentil kufta, a Middle Eastern vegetarian patty made with red lentils and bulgur, seasoned with sauteed onions, scallions, and red pepper. No-fry vegan appetizer shaped into balls or one big mound.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Pumpkin fruitcake with dried figs, raisins, walnuts, and orange zest, made with whole wheat flour. An egg-free, low-sugar holiday loaf packed with warm spices.

Halloween gummy worm gelatin mold made with orange Jello and gummy worms suspended inside. A spooky, jiggly no-bake treat kids go absolutely wild for.

Beginner-friendly no-fail pie crust with just four ingredients: flour, shortening, salt, and cold water. A flaky, tender single 9-inch crust ready in 20 minutes for any pie, sweet or savory.

Thai-style peanut shrimp pasta with creamy coconut milk sauce, crisp bean sprouts, chopped peanuts, and scallions. A weeknight 30-minute fusion noodle bowl.

A dense rye bread loaded with fiber that's perfect for a European style breakfast.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.