Recipe Sifter

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

A vegan 'chickenless' a la king: mushrooms, peppers, and peas in a creamy plant-milk sauce savory with tamari. Dairy-free and meat-free comfort spooned over rice, toast, or baked potatoes.

Mushrooms baked in their own juices and cream. Make sure you have room for this scrumptious casserole that will have you scooping out seconds!

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

A hearty bread machine loaf with whole wheat flour, oat bran, vital wheat gluten, and honey. High fiber, soft crumb, and completely hands-off.

Quick apple streusel coffee cake made with Bisquick baking mix and sweetened applesauce. Topped with cinnamon brown sugar crumble in under 45 minutes.

Crispy baked Cornflake Cookies with buttery pecans and vanilla. These crumbly drop cookies bake golden in 12-15 minutes for quick homemade treats.

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

French Canadian apple dumplings. Perfect with Canadian cheddar.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Impossible tuna melt pie with flaked tuna, sharp cheddar, and browned onions in a self-crusting Bisquick batter. A crustless quiche-style dinner that forms its own base as it bakes.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.