Recipe Sifter

Oyster and artichoke soup from chef Gunther Preuss with sweated aromatics, blanched artichokes, briny oysters, and marjoram. New Orleans-style elegant soup ready in 30 minutes.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.

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

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

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.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

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.