Recipe Sifter

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

Old-fashioned smothered steak pounded tender, seared hard, and braised with sliced onions until the flour coating melts into a thick, silky gravy. Simple weeknight comfort food.

This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Salmon and spinach cannelloni filled with ricotta, poached salmon, and chopped spinach, blanketed in a reduced tomato-cream sauce and baked under Parmesan. Rich, restaurant-style pasta for company.

This old-fashioned yellow squash pie sneaks garden-fresh squash into a sweet custard filling with coconut and lemon. A Southern secret that turns summer squash into the most unexpected dessert your family will ever fight over.

No-bake chocolate cookies with colorful marshmallows that look like stained glass windows when sliced. Rolled in chopped nuts and chilled until firm. Kids go wild for these.

Best antipasto is a big-batch homemade relish of cauliflower, green beans, peppers, mushrooms, olives, tuna, and anchovies in a tangy tomato-vinegar base. Spoon it onto crackers for a make-ahead party and holiday spread.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

Authentic Sichuan bang bang chicken with poached chicken breast shredded over julienned cucumber, carrot, and scallion under a creamy peanut-sesame-chili sauce. A cold appetizer or main.

Savory bread machine cheddar bread with sharp cheese throughout and a tender, golden crumb. Set it and forget it for fresh homemade bread with minimal effort.

This classic New York-style cheesecake starts with a ready-made graham cracker crust for simplicity, then bakes rich cream cheese filling topped with sweetened sour cream. The two-temperature baking creates creamy texture without cracks.

Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.