Recipe Sifter

Golden cream potato soup with Velveeta cheese melted into a thick, velvety base of diced potatoes, celery, onion, and milk. A rich, creamy comfort soup ready in 30 minutes.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Brown-eyed Susan cake, a chocolate and orange marble cake: one batter split and flavored two ways, then dropped together so every slice swirls dark chocolate through bright orange. A charming retro layer cake.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

Quick ground beef stew with tiny meatballs, carrots, potatoes, and celery in herb-spiked broth thickened with red wine and flour: hearty one-pan dinner in 20 minutes.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

Delicate butter cookies studded with ground pistachios, shaped into little fingers, and dusted with powdered sugar for melt-in-your-mouth holiday treats.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

A traditional English Lake District teabread packed with tea-soaked currants, raisins, and sultanas. Moist, fruity, and lovely sliced thick with a generous spread of butter. Just 7 simple ingredients.

A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.