Recipe Sifter

These kabobs are served with a greek pasta salad. Filling and delicious.

Slow Cooker Rosemary Garlic Beef Stew Prep time: 30 mins Cook time: 4 hours Total time : 4 hours 30 mins Serves: 10 cups

Spicy and meaty - ideal to worm you up when there is cold outdoor.

A simple but delicious Christmas bread that tastes wonderful plain, or toasted with a sweet jam.

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

Multigrain Buttermilk Bread for Bread Machine recipe

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Loggers bread for the bread machine: a hearty whole wheat and oat flour loaf sweetened with applesauce, honey, and molasses, with powdered buttermilk for tender chew.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Girl Scout Thin Mint cookie pie: crushed mint cookies folded into meringue with chopped nuts, baked into a chewy-crisp pie crust and topped with whipped cream and shaved chocolate.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.