Recipe Sifter

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.