Recipe Sifter

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Rotel salsa is the five-minute dip you make when guests are at the door: a can of Rotel tomatoes and chiles, fresh tomato, scallions, garlic, lime juice, and salt. No cooking required.

Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

Very different sandwich, we use tofu, lettuce and tomato, so healthy and savory, if you have got tired of meat, try this vegetarian sandwich, big hit.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Sweet onion pickles brined in a golden turmeric-spiced vinegar syrup with mustard seed, celery seed, cloves, and allspice. Crisp, tangy-sweet onions for burgers, charcuterie, and cheese boards.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.