Recipe Sifter

Easy multigrain bread machine recipe with bread flour, multigrain cereal, honey and active dry yeast. Set it and forget it: tender crumb, hearty grain texture, lightly sweet from honey.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Dijon-marinated flank steak crusted with cracked black pepper and grilled hot and fast. Three ingredients, an overnight marinade and 15 minutes on the grill. Steakhouse flavor on a weeknight budget.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Flash un Kas are flaky Pennsylvania Dutch appetizer turnovers: a tender three-ingredient cream cheese pastry folded over savory fillings like liver paste, ham, anchovy or caviar, then baked golden. Great party bites.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Country chili made with black-eyed peas and sausage instead of the usual kidney beans and ground beef. Soaked overnight, simmered with canned tomatoes, chili powder, and garlic salt for a Southern take on chili.

Vegetable lo mein with dried mushrooms, celery, and bamboo shoots tossed with fresh wheat noodles in a light broth. A classic Chinese wok technique that beats takeout in under 30 minutes active time.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.