Recipe Sifter

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Hawaiian macadamia nut cheesecake with a graham-macadamia crust, lilikoi (passion fruit) sauce, and strawberry sauce. A tropical island dessert with two fruit sauces.

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

This no-cook SPAM dip blends minced SPAM with cream cheese, sour cream, dill, basil, and paprika for a savory spread that's ready after a quick chill. Scoop it up with crackers or Doritos for easy party snacking.

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

Beef and pinto bean chili made with cubed sirloin tips, dried pinto beans, beef stock, garlic and chili powder. Slow-simmered for deep flavor. A no-fuss cold-weather one-pot dinner.

No-bake lemon chiffon cheesecake made light with blended cottage cheese, nonfat cream cheese and lemon gelatin, folded fluffy with whipped cream and crowned with cherry pie filling. A cool, airy dessert with no oven required.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.