Recipe Sifter

Polish-style kishke, buckwheat groats simmered in a rich neck-bone broth with onion, garlic, carrot, and paprika, then stuffed into casings. A traditional, frugal sausage that fries up crisp and savory.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Baked apples stuffed with dried figs, cinnamon, and lemon zest, basted in orange juice. A naturally sweet dessert with no added sugar or butter.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

Chestnut meringues with chopped marrons glaces folded through crisp, snowy French meringue, dusted with cocoa. A delicate, old-world European cookie for tea trays and holiday gift tins.

Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.