Recipe Sifter

Traditional Jewish taiglach: little dough knots studded with raisins and nuts, boiled in honey syrup with ginger until golden and sticky. A Rosh Hashanah and holiday essential.

Say cheers to this scrumptious dish that will have you savoring every bite of it!

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Homemade string hoppers (idiyappam), delicate steamed noodle nests pressed from a soft flour dough and steamed in minutes. A Sri Lankan staple, light and lacy, served hot with curry.

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

Blueberry bran honey muffins are high-fiber breakfast muffins with bran, dark honey, fresh blueberries, and a moist tender crumb. A wholesome bake that yields 24 hearty muffins.

Buttermilk drop biscuits with a tender, tangy crumb and crisp cornmeal-dusted bottoms. The easier biscuit method, no rolling pin or biscuit cutter required.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Apple pecan streusel muffins: tender cinnamon-apple muffins with a brown sugar-pecan streusel layered both inside and on top, for buttery crumble in every bite. A cozy breakfast or brunch bake.

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!

Shortbread-like biscuits -- This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the standard short bread recipe.