Recipe Sifter

Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Blackberry cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.

Quick raisin bread made with buttermilk, cereal flakes, and no yeast. A simple batter loaf with plump raisins throughout that bakes in one hour with zero rise time.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

A no-cook Southern-style salad with black-eyed peas, chopped ham, celery, red onion, and fresh jalapeño in a tangy red wine vinegar dressing. Ready in minutes, feeds a crowd, and gets better as it sits.