Recipe Sifter

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Teriyaki meatloaf with ginger, soy sauce, and a sweet brown sugar glaze poured on halfway through baking. A retro Hawaiian-style ground beef loaf with grated carrots and bell peppers folded in.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.