Recipe Sifter

Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.

Pfitzauf, the German popover relative from Swabia. A tall, hollow, eggy baked pastry with crisp walls and a steamy interior. Five ingredients, impressive rise.

Maple nut quick bread with maple flavoring and chopped nuts baked in a loaf pan. A simple, no-yeast bread with a sweet, nutty crumb that slices beautifully for breakfast or snacking.

Pizza quiche loaded with Italian sausage, pepperoni, ham, salami, ricotta, mozzarella, and Parmesan in a double-crust pie shell with an egg wash top.

Bread machine pistachio olive bread blends chopped pistachios and briny Greek olives into a savory quick bread enriched with olive oil and eggs. A Mediterranean-style loaf for cheese boards and antipasto plates.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

No-bake pudding cheesecake made by blending cream cheese with milk and instant lemon pudding mix in a graham cracker crust. The fastest cheesecake on the planet.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Fudgy sourdough chocolate cake mixed in one bowl with cocoa, cold coffee, and sourdough starter. Rich, dense, and scratch-made with a tang you can't get from a box mix.

Swedish anise twists, sweet yeast-bread strips twisted and baked golden under a sugary anise glaze. The warm, licorice-like flavor of anise runs through these tender Scandinavian treats, made for coffee time.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.