Recipe Sifter

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

Chicken and beef burgoo, the hearty Kentucky stew that simmers two meats with corn, lima beans, potatoes, okra, and tomatoes, thickened with a bacon-drippings roux. A big-batch Southern crowd-pleaser.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

A yeasted bread ring wrapped around a sweet cream cheese filling, dusted with confectioner's sugar. Part cheesecake, part bread, and entirely showstopping for brunch.

No-bake cherry icebox cake layered with graham crackers, instant pudding, and whipped topping, finished with cherry pie filling. Chills in 3 hours, no oven needed.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Layered no-bake mocha mousse slice with coffee-soaked sponge fingers, white chocolate cream, and a dark chocolate Kahlua mousse top. An Australian tiramisu cousin that slices clean and cold.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

A slow-simmered minestrone built on beef bone and ham hock broth with kidney beans, broken lasagna noodles, cabbage, and crumbled blue cheese. Rich, meaty, and deeply satisfying.