Recipe Sifter

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.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Cucumber yogurt soup is a cool, no-cook summer starter blended with fresh dill, garlic, scallions, and tangy yogurt. Light, herbaceous, and ready in 10 minutes plus a chill. The answer to a sweltering afternoon.

No-bake fruit and nut balls made with cherries, dates, walnuts, almonds, and coconut, bound with a single egg and rolled in sugar. Five-ingredient old-fashioned candy with a chewy, dense bite.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Just 5 mins, a very nice dish can be showed in front of my friends, simple and healthy!

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

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.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.