Recipe Sifter

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Mocha chocolate cheesecake blends instant coffee and melted semi-sweet chocolate into a dense, ultra-creamy cream cheese filling on a graham crust. NY-style two-temperature bake.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

North Pole cherry pie: vanilla ice cream packed into a baked pie shell and topped with cherry pie filling. Three ingredients, no oven needed, frozen and ready to slice.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

A kosher-for-Passover chocolate fudge torte: a flourless matzo-meal sponge layered with rich chocolate fudge frosting. Dairy-free and parve, rising on whipped egg whites instead of leavening.

If you're feeding a large family, then try making this scrumptious brisket that takes hardly any effort at all.

Peanut butter cup cheesecake on a chocolate cookie-peanut crust, loaded with chopped peanut butter cups and finished with a vanilla sour cream topping. Make-ahead friendly.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Picante pot roast slow-cooks beef chuck with picante sauce, tomato, onion, garlic, cumin and oregano. Tex-Mex spin on Sunday pot roast with shreddable, fork-tender results.

Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Pumpkin torte: a layered fall dessert with graham cracker crust, baked cream cheese center, and a light gelatin-set spiced pumpkin chiffon top. The Thanksgiving alternative to pumpkin pie that feeds a crowd.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Roasted lamb with earthy mushrooms and a rich port wine sauce.