Recipe Sifter

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Maple pumpkin cheesecake on a graham cracker crust, topped with a maple pecan glaze. Creamy, warmly spiced, and rich with real maple syrup, cinnamon, and nutmeg.

Hamburger corn bake with ground beef, egg noodles, corn, sour cream, and two cream soups topped with crunchy chow mein noodles. A retro Midwestern hotdish the whole family will love.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.

Hot and spicy pineapple pork stir-fry with thin-sliced pork tossed in a sweet-sour sauce of New Mexico chile, brown sugar, and cider vinegar, finished with juicy pineapple, celery, and crunchy cashews.

A buttery bundt pound cake with a tight, tender crumb, crowned with sweetened whipped cream and fresh sliced strawberries. Simple from-scratch baking at its finest.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Easy pound cake creams sugar with margarine, beats in eggs and vanilla, then bakes in a tube pan starting from a cold oven for a tender, tall crumb. Six ingredients, no leavening, no fuss.