Recipe Sifter

This turns out similar to pita and takes about 10 minutes to have ready. Perfect when in a pinch and perfect for use in soups or dips.

Savory sherry cheese puffs: bite-size choux pastries filled with cream cheese, sharp cheddar, chopped green olives, and a splash of dry sherry. A retro cocktail-party appetizer.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Yeast-free naan made with eggs, heavy cream, and a mix of all-purpose and whole-wheat flour. Baked then broiled for puffy, golden teardrops in your home oven.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

Brown sugar refrigerator cookies with a butterscotchy flavour and a hint of orange zest. The dough chills into a log, slices thin, and cuts into fancy shapes for a crisp icebox cookie that yields 4-5 dozen.

Crispy Belgian apple fritters made with just 3 ingredients: sliced apple rings dipped in a light beer batter and fried golden. Serve with custard or a dusting of powdered sugar.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Crispy Rice Krispies meet sharp cheddar and whole wheat flour in these addictive bite-sized cheese crackers. Golden, crunchy, and gone in minutes at any gathering.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.