Recipe Sifter

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Scrumptious peanut butter and banana cake, everyone loves it!

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Sliced apples layered with cinnamon sugar get topped with a simple cake batter that bakes into a tender crust for an effortless dessert that's halfway between apple crisp and cake.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

These delicious breakfast bars pack a powerful punch to keep you going all day! Use gluten-free oats for a delicious gluten-free breakfast option.

It can be a very good appetizer after dinner! Welcomed by everyone!

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Ground ham shaped into bite-sized balls with fresh dill and Dijon mustard, browned in butter, then smothered in a creamy dill sour cream sauce. Serve over noodles for a cozy dinner for six.

Red velvet cake made from scratch with a buttermilk-and-vinegar tang, a whisper of cocoa, and a tender oil-based crumb. Crowned with classic cream cheese frosting for the real Southern bakery version.

A slow-simmered marinara built on three layers of tomato, a splash of red wine, Italian herbs, and just enough red pepper flakes to earn the name "zesty." Low-fat, feeds a crowd, and freezes like a champ.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.