Recipe Sifter

Raised donuts made with a yeast dough that rises overnight for a tender, pillowy crumb. Old-fashioned homemade donuts fried golden and ready for glaze, sugar, or cinnamon dust.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard thickened with cornstarch, finished with butter and vanilla and poured into a baked crust. Classic chocolate pie, no meringue mix required.

Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.

A no-bake chocolate coffee torte: a chocolate wafer and almond crust under a light, Kahlua-spiked mocha cream filling. Chilled until sliceable, no oven required, and easy to make ahead.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Easy mandarin orange cake doctors a lemon cake mix with ground hazelnuts, mandarin orange chunks, and fresh orange zest, baked in a tube pan and dusted with sugar or glazed with chocolate.

Warm artichoke and cheddar dip baked inside a hollowed-out bread bowl with cream cheese, sour cream, and garlic. The ultimate crowd-pleasing party appetizer.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Gumbo des herbes is a traditional Cajun green gumbo with seven greens, brisket, smoked ham, chaurice sausage, and file powder. A hearty Louisiana Lenten stew served over rice.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Double chocolate cheesecake with a chocolate wafer and macadamia nut crust, sour cream topping, and frozen chocolate shavings. A rich, creamy no-crack baked cheesecake.

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.