Recipe Sifter

Cheddar Swiss cheese fondue blends sharp cheddar and Swiss with creamy cottage cheese, dry mustard, and garlic into a wine-free, kid-friendly dipping pot. Serve with cubes of crusty French bread for old-school party food.

Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Bright winter salad with sweet pink grapefruit, crisp fennel, and creamy feta. The anise notes from fennel balance tart citrus for a refreshing side dish.

Hula ham sandwich on a kaiser roll with smoked ham, Swiss cheese, pineapple rings, Dijon mustard, and lettuce. A Hawaiian-inspired cold sandwich ready in 15 minutes with no cooking.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Classic baked graham cracker crust with just 3 ingredients. Press into a 9-inch pie plate, bake 8 minutes, and you have a crisp, buttery base ready for cheesecake, key lime pie, or any chilled filling.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Creamy parmesan artichoke dip from just three ingredients: artichoke hearts, mayonnaise, and parmesan, baked until hot, bubbly, and golden. The easiest crowd-pleasing appetizer for crackers or toast.