Recipe Sifter

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Italian Easter pie with layers of ricotta, mozzarella, smoked ham, spinach, sweet red peppers and fresh basil between two flaky pie crusts. A hearty holiday centerpiece served warm or room temperature.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Eggplant macaroni bake layers tender eggplant, fresh tomato, and basil with parmesan-tossed macaroni, topped with cheddar and baked bubbly. A light, vegetarian pasta casserole that skips the heavy cream sauce.

Pumpkin squares blend canned pumpkin with mincemeat, nutmeg, and allspice in a tender bar cookie, then frost with cream cheese icing. A holiday cookie tray showstopper.

Moist and chocolaty cake, a decedent dessert to enjoy at any occasion.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

A delicate fusion of flavors, featuring a flaky crust filled with tender artichoke hearts, succulent zucchini, and a generous layer of creamy Monterey Jack cheese. Baked to perfection, this quiche is a delicious representation of the Golden State's diverse culinary offerings.

Butternut squash casserole mashed with butter, brown sugar, egg, and evaporated milk, topped with toasted almonds. A sweet, custard-like side dish baked until set.

Tried this green split peas, easy to make, whole family love it!

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Crispy bread cups filled with marinated artichoke hearts, Parmesan, and mayo, broiled until bubbly. An elegant bite-sized appetizer you can make ahead.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.