Recipe Sifter

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Classic roll-and-cut butter cookies with brown sugar, vanilla, and just 7 ingredients. A versatile dough for cutout shapes, including a pink candy cane twist variation.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Hot olive cheese puffs wrap briny green olives in a sharp cheddar dough with butter, flour, and a hit of paprika. Make-ahead friendly, freezer-stable, and the kind of retro appetizer that always disappears first.

Date bars with whole dates stuffed with pecans pressed into a brown sugar and sour cream batter. A touch of ginger and a dusting of powdered sugar finish them off.

Cheesy popover ring built on classic French choux pastry, studded with sharp cheddar and baked into a golden, crackly wreath. Pull-apart bread for brunch, soup, or holiday tables.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Socca crepes made with chickpea flour and herb-infused olive oil, cooked thin and golden in a skillet. Egg-free, dairy-free, and nutty with a savory flavor from rosemary or thyme.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Whole wheat chapatis are unleavened Indian flatbreads cooked on a hot griddle. Five ingredients: flour, whole wheat, salt, ghee, water. Optional open-flame puff for the authentic balloon effect.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.