Recipe Sifter

Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Turkey cutlets Milanese with homemade Parmesan breadcrumbs, oven-baked instead of fried for a lighter take on the Italian classic. Crispy, golden, and ready in 25 minutes.

Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.

Classic Greek tyropites (cheese triangles) with feta, ricotta, and nutmeg wrapped in buttery phyllo dough and baked golden. Makes 60 crispy, flaky appetizers for parties and holiday gatherings.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Rough puff pastry is the home cook's shortcut to puff pastry, made by folding walnut-sized chunks of cold fat through a soft dough four to five times. Flaky enough for tart shells, vol-au-vents, and turnovers.

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

Chewy butterscotch brownies (blondies) with dark brown sugar, melted butter, and vanilla in a one-bowl, six-ingredient recipe. Rich, toffee-flavored squares that take 10 minutes to mix and bake golden.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Stuffed green olives wrapped in a sharp cheddar dough with paprika and cayenne, then baked until golden and puffy. Bite-sized, salty, cheesy, and gone in seconds at any party.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.