Recipe Sifter

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

Greek-inspired beef stew slow-cooked with eggplant, chickpeas, cinnamon, and tomato wedges. Ten hours in the crockpot turns tough beef into spoon-tender, warmly spiced comfort.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.

Red lentils, grated turnip, egg whites, and whole wheat breadcrumbs baked until golden and firm. A hearty vegetarian pie with just 5 ingredients that proves plant-based comfort food can be dead simple.

Classic baked macaroni and cheese with American cheese, milk, and a paprika-dusted top. Simple, creamy comfort food that tastes like childhood in a casserole dish.

Marbled chocolate cheesecake squares on a fudge cake crust, topped with glossy cherry pie filling. A semi-homemade shortcut that makes 48 rich, creamy bars from one box of fudge marble cake mix.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Honey grilled pork loin marinated overnight in beer, Dijon mustard, garlic, rosemary, and honey. Slow-grilled with rosemary sprigs on the coals for smoky, sweet flavor.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Holiday Bavarian pie layers a rum-spiked custard, whipped egg whites, and heavy cream into a chilled, no-bake filling. Topped with shaved chocolate or grenadine, it's a make-ahead showpiece for festive tables.

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat.

Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.

Chocolate leaves made by brushing melted chocolate onto real leaves and peeling away once set. An elegant no-bake garnish for cakes, tarts, and plated desserts.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.