Recipe Sifter

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Peanut Butter Chocolate Rice Krispie Treats recipe

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Classic from-scratch pecan pie with a homemade flaky crust, corn syrup, butter, and pecan halves. No frills, no shortcuts. Just a gorgeous, gooey Southern pecan pie done right.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Mediterranean lasagna layers tender pasta with eggplant in tomato sauce and a creamy mix of ricotta, feta, and yogurt. A vegetarian Greek-Italian fusion lasagna without ground meat or heavy bechamel.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Sunflower honey wheat bread baked in the bread machine with a full cup of sunflower seeds and a heavy pour of honey. A hearty, nutty everyday loaf with zero hands-on work.

Fruchtebrot (German fruit bread) packed with dried pears, apricots, dates, plums, raisins, and walnuts in a spiced yeast dough with cinnamon, cloves, and cardamom.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!