Recipe Sifter

Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.

Slow cooker family pot roast with chuck, celery, onions, cream of tomato soup, beef bouillon, and sage. A 9-hour hands-off Sunday roast that thickens into rich gravy.

Overnight coffee bread: frozen dinner rolls layered in a bundt pan with vanilla pudding mix, brown sugar, cinnamon, melted butter, and pecans. Rises overnight, bakes 30 minutes, made for brunch tables.

Banana oatmeal yeast bread for the bread machine with steel-cut and quick-cooking oats, mashed bananas, and powdered buttermilk. A hearty whole-grain sandwich loaf.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

BBQ beef short ribs marinated in soy sauce, dry sherry, brown sugar, ginger, and five-spice powder, then grilled low and slow until fall-off-the-bone tender. Asian-inspired barbecue.

Frozen turtle pie with an Oreo crust layered with vanilla and chocolate ice cream, caramel sauce, and nuts. A no-bake freezer dessert that slices clean.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Frozen chocolate mousse ring with kirsch-soaked strawberries. Bittersweet chocolate mousse set in a mold, unmolded, and filled with macerated berries and whipped cream.

No-bake caramel candy pie with melted caramels folded into whipped cream and set with gelatin in a flaky crust. Topped with caramelized almonds.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Cheddar and parmesan give the bread cheesy and tangy flavor, and Jalapeno adds some zing into your bites. You can serve it as an accompaniment with the main course, or just eating it directly is quite delicious!

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.