Recipe Sifter

Lemon-anise-poppy seed muffins with whole wheat flour, soy yogurt, and orange juice. Egg-free and dairy-free bundt muffins with a unique licorice-citrus flavor.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

A steamed banana pudding cake made in a pressure cooker with whole wheat pastry flour, maple syrup, apple juice, and raisins. No eggs, no butter, no oil. Dense, moist, and naturally sweetened.

Learn how to make pita bread with this basic pita recipe. Fragrant homemade pita is obviously superior to store-bought pita and is quite thrilling to watch bake.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.