Recipe Sifter

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.

A classic combination of fine herbs for general purpose use.

Portobello Philly cheesesteak sandwich with melty provolone, peppers, and onions on toasted whole-wheat buns. A meatless 25-minute vegetarian take on the Philly classic, built in one skillet.

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Jake's homemade BBQ sauce stirs ketchup, vinegar, hot sauce, and a touch of liquid smoke into a quick, no-cook sauce ready in 5 minutes. The shortcut barbecue sauce that beats anything bottled.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Fettuccine and mushrooms in a light white wine, lemon, and garlic sauce with red pepper flakes and parsley. A dairy-free, diabetic-friendly pasta side dish in 45 minutes.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Quick stovetop baked beans loaded with tangy ketchup, brown sugar, and smoky bacon crumbles. Ready in 30 minutes, this sweet and savory side dish skips the oven entirely.

Skirlie is a traditional Scottish side dish of toasted oatmeal and fried onions cooked in beef drippings or butter. Served alongside neeps and tatties or roast meat. Crisp, savory and ready in 25 minutes.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.