Recipe Sifter

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Homemade orange cinnamon coffee blend with ground coffee, fresh orange zest, vanilla extract, and cinnamon sticks. A fragrant flavored coffee mix you store and brew anytime.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Sparkling orange juice fizz with frozen concentrate, orange liqueur, and chilled club soda. A bubbly brunch cocktail or mocktail ready in 10 minutes.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Orange-ginger dip with cream cheese, sour cream, dried ginger, orange juice, and zest. A sweet, spiced fruit dip for apricots, chicken skewers, and pound cake cubes.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Simple orzo with fresh parsley and oil, cooked al dente. A quick 3-ingredient pasta side dish that pairs with nearly anything.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

Osas are classic South Indian dosas: thin, crisp rice-and-lentil crepes made from a naturally fermented batter of rice and urad dal. Vegan, gluten-free, and golden with lacy, reddish-brown edges.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Oven-baked bacon on a rack at 400°F, chilled, then reheated at 450°F for crisp make-ahead slices. Cleaner than stovetop, no spatter or flipping required.

Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.