Recipe Sifter

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Lemon tea loaf bakes a fragrant, lightly sweet quick bread packed with fresh lemon zest. Tender crumb, golden top, and a citrus aroma that fills the kitchen.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Poppy seeds pop in this lemon poppyseed muffins with glaze recipe. Easy to make.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

Flaky, golden borekas filled with cheesy mashed potato or garlicky spinach, brushed with egg wash and topped with sesame seeds. A beloved Israeli and Sephardic pastry that's worth every fold.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Silky avocado velouté soup built on a classic French roux base with chicken stock, egg yolk liaison, and cream. Garnished with avocado cubes, chives, and a cloud of whipped cream.

Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.