Recipe Sifter

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Cream puff cake bakes a sheet of pate a choux as the base, then layers vanilla pudding cream cheese filling, whipped cream, and chocolate syrup on top. A pan-sized riff on the classic eclair.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Halloween Ghosts in the Graveyard dessert with chocolate pudding, crushed Oreo dirt, and whipped topping ghosts. No-bake party favorite kids love decorating themselves.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Homemade gourmet pizza dough perfect for Pizza Nissa Socca

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.