Recipe Sifter

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.

Old-fashioned brown bread made with graham flour, molasses, sour milk, and raisins. Slow-baked for a dense, moist loaf with deep caramel sweetness and a hearty whole grain chew.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Maple ginger snap cookies rolled in cinnamon sugar with real maple syrup, ground ginger, cloves, and cinnamon. Crispy, spiced, and coated in a sparkly sugar crust.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Easy onion bread for the bread machine with minced onion, whole wheat flour, honey, and applesauce. A savory, slightly sweet loaf with zero hands-on effort.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.

Easy oxtail soup with onions, carrots, and turnip simmered together in one pot. The flour stirred in at the end gives the broth body without needing a roux or separate thickener.