Recipe Sifter

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Crock-made crystal sweet pickles brined for 2 weeks, then dressed in a cinnamon and clove vinegar syrup over 5 days. A labor of love from grandma's kitchen that yields jars of glass-clear, spiced pickles.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Crisp Italian pizzelle cookies with cocoa and cinnamon pressed into lacy, wafer-thin rounds. A chocolate twist on the classic holiday wafer cookie.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Classic Rice Krispies treats with just three ingredients: butter, marshmallows, and crisp rice cereal. Soft, chewy, no-bake bars ready in under 15 minutes.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.