Recipe Sifter

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Mom's homemade apple pie pairs a flaky shortening crust with canned apple filling for a from-scratch taste in half the time. Brushed with milk and dusted with sugar, the top crust bakes up golden and crackly.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Homemade egg noodles for soup made with just eggs, flour, and salt. Kneaded, rested, rolled thin, and cut into strips. A three-ingredient old-world noodle recipe.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Buttery shortbread-style nut fingers with toasted walnuts and cornstarch for a melt-in-your-mouth texture. Rolled into ropes, baked golden, and dusted with confectioners' sugar.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

Flaky whole wheat paratha made with ghee-layered dough, rolled, folded, and griddle-fried until crisp and golden. Just 3 ingredients for authentic Indian flatbread at home.

Homemade fresh pasta dough from scratch with flour, eggs, olive oil, and a splash of water. Hand-kneaded, machine-rolled pasta base for fettuccine, tagliatelle, lasagna, or any cut you want.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.