Recipe Sifter

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

Classic double-crust apple pie crowned with a bubbling pecan praline topping made from brown sugar, butter and half-and-half. Cinnamon apples meet candy-store crunch in one Southern-style pie.

This comes out almost black in color and is VERY HOT!

Spring lamb and vegetable soup with browned shoulder, romano beans, leeks, cauliflower, zucchini, spinach, and marjoram. Rustic, garden-fresh, and made for cool evenings.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

No-bake cheesecake with nonfat cream cheese, whipped topping, and cherry pie filling in a graham cracker crust. Just two steps, zero oven time, and a creamy result that chills to perfection.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

A tasty and scrumptious dish made with carrots, potatoes and celery that can be cooked easily with help from your crockpot.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Vegetarian black bean chili built on dried beans with oven-toasted cumin and oregano. Topped with goat cheese, sour cream, and charred red pepper for a brighter, more aromatic spin on the classic.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.