Recipe Sifter

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

Fat-free fudge brownies use applesauce in place of butter or oil for a moist, chocolatey square. Whole wheat flour and egg whites keep them lighter without losing the brownie chew.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Easy almond oatmeal bread for use in bread maker or bread machine.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.