Recipe Sifter

Fluffy and light, from Woman's Day cooking encyclopedia of cooking.

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Excellent as an ice cream topping or as a filling for Bananas Foster Chimichangas.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.

A healthified low-fat version of onion soup for your slow cooker.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

Quick and easy to make, and these burgers taste delicious. Enjoy the juicy bites with some homemade fries or coleslaw aside.

Middle Eastern pita sandwich stuffed with hummus, tabouli, crumbled feta, olives, and crisp romaine. A fast vegetarian lunch with Mediterranean flavors and a lemon-dill drizzle.

Baked potatoes is and easy and quick dish to make, you can microwave the potatoes too, serve with some sour cream and freshly chopped chives or scallions.

Herb-loaded hummus made with chickpeas, sauteed onion and garlic, toasted sesame seeds, and a blend of basil, coriander, and oregano. A fresh take on classic hummus.

These deliciously moist pancakes are so easy to make and also packed with goodness. You can find juicy blueberry bursts in every bite. A perfect breakfast with a cup of orange juice.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

A basic ice-cream recipe that is so delicious on its own, but can be modified to make literally all kinds of flavors and ice-cream ideas!