Recipe Sifter

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

English muffins baked as a loaf with yeast, baking soda, and cornmeal-dusted pans. No kneading, no shaping, no griddle. Slice, toast, and get those signature nooks and crannies.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Old-school chili with coarsely ground beef, dried pinto beans soaked overnight, tomato paste, cumin, and red pepper flakes. Slow simmered for hours into deep, rich Texas-style chili.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Shepherd's pie with an Italian accent: ground beef and hot Italian sausage simmered with tomatoes, mushrooms and balsamic, topped with creamy Parmesan mashed potatoes and baked golden. A hearty twist on the classic.

Favorite spiced pecans toss whole pecans in egg, then a warm blend of sugar, ginger, clove, and nutmeg, and bake low and slow until sweet, crunchy, and crackly. An easy candied nut for snacking and gifting.

Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Buttery Ritz crackers soak up lemon-spiked syrup to create a convincing apple pie filling without a single apple. Nostalgic Depression-era baking.