Recipe Sifter

Deliciously rich. These irresistible grasshopper pie bars are perfect to impress your friends or family. Creamy, smooth, and decadent, it melts in your mouth.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Sugar cookies with a half-shortening half-butter base for crisp edges and tender centers. Pressed flat with a sugar-dipped glass, baked 8 minutes, ready to ice and decorate.

This recipe is great for using up any leftover yogurt and over ripe bananas.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Thin-pounded pork chops coated in Dijon mustard and ginger-flour, pan-seared and finished with a maple syrup and toasted pecan sauce. Quick weeknight dinner in 35 minutes.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.