Recipe Sifter

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Butternut squash pie with ginger, nutmeg, and cinnamon in a custard filling made on the stovetop before baking. A warmly spiced Thanksgiving alternative to pumpkin pie.

Whole wheat oatmeal sunflower bread for the bread machine, sweetened with honey and apple juice concentrate. Nutty, hearty, and hands-off baking at its best.

Pasta e fagioli: Italian bean and pasta soup with white kidney beans, canned tomatoes, sun-dried tomato, basil, and oregano. A rustic vegetarian one-pot that thickens into a hearty meal.

Warm chicken broth with fluffy homemade egg dumplings seasoned with thyme and nutmeg. Simple, soothing comfort food that comes together in about 40 minutes.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.

Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.

Kentucky blackberry jam cake bakes a deeply spiced cake with blackberry jam, pineapple-soaked raisins, pecans, and warm cinnamon, nutmeg, and clove. Heirloom Southern holiday cake.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.

No-crust Easter pie made with ricotta and cream cheese, eggs, sour cream, and vanilla. An Italian-American crustless ricotta cheesecake baked in a springform pan.

Ethiopia's beloved chicken stew simmered in spiced butter, berbere sauce, red wine, and caramelized onions. Tender chicken pieces with hard-boiled eggs in a fiery, aromatic sauce that warms you to the bone.

Using a short and easier technique, these pickles still deliver all the flavor of long-cured deli pickles.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.