Recipe Sifter

A scrumptious seafood dish that's perfect to take with you to your next or first dinner party.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

This flaky pastry is great for almost all the pies, sweet pies such as pumpkin pies or apple pies, it is well used in savory pies as well, such as turkey pot pie or chicken pot pie... The buttery flavor and flaky texture will definitely satisfy your palate!

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

This is a good recipe to use when you need to get rid of some aggression because the dough is too heavy for most mixers. So you have to use your hands and beat it! You can also use peanut butter or butterscotch chips or a mixture of them.

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 curry-spiced pie crust made with whole wheat flour and cream cheese. Flaky, fragrant, and built for quiche.

These cookies are very nice, I made them for a party, all the people they loved them, a big surprise.

A proper British fish cobbler with cod fillets in homemade cheese sauce, topped with cheesy scone rounds baked until golden and puffy. Hearty, warming comfort food that comes together in 40 minutes.

These succulent pork chops are easy to make with this simple crockpot recipe that will find its place in your cookbook.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Hayes Street Grill apricot crisp tops tart apricots with a cinnamon brown-sugar crumble and bakes until the fruit bubbles golden. San Francisco restaurant classic dessert in under an hour.

Just like the name of the recipe, this focaccia has a very crispy texture with strong olive, herb and garlic flavor. Just simply eating it directly is delicious enough.