Recipe Sifter

Famous oatmeal cookies with 3 cups of rolled oats, brown sugar, and vanilla. A big-batch base recipe that yields 5 dozen and welcomes raisins, chocolate chips, nuts, or coconut mix-ins.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Mint iced brownies stack three layers: a fudgy pecan brownie, a cool green peppermint buttercream, and a glossy semisweet chocolate glaze. A chocolate-mint holiday favorite, with the brownie base baked fast in the microwave.

Classic icebox cookies with brown sugar, cinnamon, almond extract, and chopped pecans. Slice-and-bake dough that keeps in the fridge for weeks or freezer for months.

Besciamella is the classic Italian white sauce: a butter-and-flour roux whisked smooth with milk and finished with a hint of nutmeg. The silky, lump-free base for lasagna, gratins, and baked pasta.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Homemade microwave dog biscuits made with whole wheat flour, oats, cornmeal and beef bouillon. No oven required, no preservatives, and tail-wag approved. A pantry-staple treat for your pup.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Greek moussaka layered with golden-fried eggplant, sliced potatoes, spiced ground beef or lamb in tomato, and a rich parmesan bechamel custard topping. A traditional Mediterranean casserole that bakes to a deep golden crust.

Red snapper in a macadamia and pecan crust, pan-seared in olive oil and finished in the oven. A crispy, nutty-crusted fish dinner ready in 25 minutes.

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Brown sugar cookie dough with butter, egg yolk, vanilla, and brandy. A versatile piped or spooned wafer cookie base that bakes thin, crispy, and golden in under 10 minutes.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.