Recipe Sifter

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

If you're tired of the same old berries, then this recipe is for you! Made of green gooseberries, this delicious jelly is sure to add a new taste to your breakfast.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

These delicious homemade wraps are made with egg whites, corn flour and a bit of tapioca flour.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.

If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted.

Homemade sweet milk pudding, a light molded custard set with gelatin and lightened with whipped egg whites. Vanilla-scented, jiggly, and topped with cashews and raisins for a simple, delicate dessert.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Homemade fried semolina bread rolls a stiff semolina dough paper-thin, then fries it into crisp, golden discs. A crunchy, savory Sri Lankan fried bread to serve hot with vegetable curry.