Recipe Sifter

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.

Albondigas-style Mexican meatball soup with rice-studded beef meatballs, fresh mint, cumin, and a tomato broth packed with carrots and zucchini. Topped with salsa and a swirl of sour cream.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Florida sweet corn chowder is a creamy Southern soup with rendered bacon, Vidalia onions, red bell pepper, fresh cut corn, and diced russet potatoes simmered in chicken stock and finished with heavy cream.

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.