Recipe Sifter

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Chilled berry buttermilk soup with blueberries or strawberries, orange zest, and tangy buttermilk blended until smooth. A cold fruit soup that works as a refreshing summer starter or light dessert.

Baked beans with four types of beans and turkey sausage in a sweet-tangy sauce of brown sugar, molasses, tomato sauce, and apple cider vinegar. A lighter take on a cookout classic.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Blue and cheddar cheese ball blends sharp port wine cheddar, pungent blue cheese, cream cheese, and Worcestershire into a make-ahead party appetizer rolled in toasted walnuts. The classic holiday cheese ball.

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

Moist bran date bread with sourdough starter, buttermilk, and lemon zest baked into a dense, naturally sweet loaf. Spread with cream cheese for something truly special.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Broccoli quiche with an optional leftover rice crust held together with egg and soy sauce. A smart use-it-up recipe with a creamy nutmeg custard and melted cheese.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.