Recipe Sifter

Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.

Thin, crispy oatmeal lace cookies with brown sugar, heavy cream, melted butter, and brandy-soaked currants. Delicate, caramelized wafers that shatter with each bite.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Plantation broiled cobia with breaded baked eggplant slices and a lemon-oil finish, garnished Southern-style with boiled egg and stuffed tomatoes. A vintage fish dinner combining buttery broiled fillets and crispy eggplant planks.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Rustic whole wheat loaf packed with sunflower, sesame, and pumpkin seeds, sweetened with a touch of golden syrup. Crusty outside, nutty and dense inside. Proper homemade bread.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

A buttery oat crust topped with gooey melted caramel, a layer of melted chocolate chips, and crunchy pecans, then chilled and cut into bars. Turtle candy in bar form that takes just 30 minutes to make.

Pan-fried white perch in a crispy beer batter with cornmeal, dill, and paprika. A simple skillet fish recipe that delivers golden, crunchy fillets with tender, flaky flesh inside.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

A moist English gooseberry cake scented with elderflower and dark muscovado sugar, served warm as a pudding with cream. A traditional Wiltshire bake for Whitsun celebrations.