Recipe Sifter

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

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.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Ginger broccoli sauteed in sesame oil with tamari and brown sugar. A quick vegan side dish with warm, spicy-sweet Asian flavors ready in 20 minutes.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Grilled pork shoulder steaks rubbed with smoky pasilla chile and garlic, seared fast on the grill and served with a punchy chipotle Dijon mustard. A quick weeknight take on pork butt, ready in minutes.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

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.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

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.