Recipe Sifter

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Australian-style Chicken Kiev wrapped in flaky puff pastry. Garlic-herb butter melts inside pounded chicken breasts while the golden pastry shell crisps up around it. Pure indulgence.

Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

Chicken asparagus quiche with Swiss cheese in a flaky pie crust. Layers of diced chicken, whole asparagus spears, and a light egg custard baked until golden and set.

Bread machine dried fruit bread studded with mixed fruit bits and warm cinnamon. Just load the ingredients, press start, and let the machine do the work. Soft, lightly sweet, and ready with zero effort.

Try something fun for a change with this scrumptious dish that is sure to entertain!

Tender lamb shoulder braised with paprika, tarragon, and garlic, then finished with tangy yogurt and sweet apple chunks. A hearty Ukrainian Cossack-style stew that serves 6.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.