Recipe Sifter

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Cheese hoosies are crispy slice-and-bake cheese crackers made with sharp American cheese, butter, flour, and a dash of cayenne. Dusted with sugar for a sweet-savory bite.

Elva's carne guisada with beef chuck braised in a cumin-spiced gravy with Rotel tomatoes, onion, and bell pepper. Tex-Mex comfort food ready in 40 minutes.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

Fruit cheddar bars with sharp cheddar pastry crust layered with peach and strawberry preserves under a lattice top. A sweet-savory combo that surprises every time.

Deep-fried squid the easy way: tender rings tossed in seasoned flour and fried golden and crisp in hot oil, ready in minutes. Homemade calamari to serve with lemon wedges and your favorite dipping sauce.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.