Recipe Sifter

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Hawaiian pineapple cake with coconut and walnuts topped with cream cheese frosting. A dense, fruity sheet cake baked low and slow with no oil or butter in the batter.

A delectable and delicious cake that is perfect to make for your next family Christmas dinner.

Peanut butter mousse made with cream cheese, powdered sugar, and whipped heavy cream folded together. A rich, no-bake dessert with a fluffy, cloud-like texture.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Sour cream raisin pie is a Midwestern farmhouse classic with plump raisins suspended in a nutmeg-spiced sour cream custard. Includes a from-scratch flaky pie crust made with shortening for tender, sturdy bite.

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Coiled honey almond twist bread made with basic sweet dough, topped with a buttery honey-almond glaze that caramelizes as it bakes. A pull-apart breakfast or brunch bread.