Recipe Sifter

Braided onion bread with three rolled strips filled with butter, finely chopped onions, garlic, paprika, sesame seeds, and grated cheese. A showstopping savory yeast loaf.

Onion rye bread with chopped onion, caraway, sesame seeds, and Dijon baked into the dough. Deli-style oval loaf with a shiny egg-glazed crust for sandwiches or toast.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Buttermilk quick bread loaded with chopped dates, pecans, and orange zest, then soaked with a tangy orange glaze while still hot. Yields two moist, citrus-forward loaves.

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

Orange poppy seed muffies, a drop cookie-muffin hybrid made with orange sugar, buttermilk, whole wheat pastry flour, and allspice. Lightly crisp edges with a soft, citrusy center.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Oxe frosted brownies are big-batch cocoa brownies studded with walnuts, baked in an oversize pan, and finished with a smooth cocoa fudge frosting. Three dozen fudgy squares for crowds and bake sales.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.