Recipe Sifter

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Apple Cheese Bread is a sweet-savory quick bread with chopped apple, very sharp aged cheddar, and walnuts. A brunch loaf that slices cleanly and keeps well.

Taffy-apple cheesecake pie with caramelized apples, melted caramels, cream cheese filling, and a pecan-chocolate chip crumble. A fall dessert that combines caramel apples and cheesecake in every bite.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Boozy Southern Comfort bundt cake with a buttery liqueur glaze and crunchy pecans. Semi-homemade, impossibly moist, and a guaranteed crowd-pleaser for any gathering.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.

Snippets of venison marinated in cider with juniper berries, seared pink, and served with sauteed mushrooms in a garlic sour cream sauce. An elegant way to use venison trimmings.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.