Recipe Sifter

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Fruit juice cooler mixing peach nectar, orange juice, grapefruit juice, and lemon juice with sparkling water. A refreshing, no-sugar-added punch served over ice.

Handmade herb soap balls infused with chamomile, lavender, peppermint, or rosemary essential oils. A simple DIY craft using grated soap, dried herbs, and boiling water.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

Penne with cauliflower, fresh and sun-dried tomatoes, basil, and Parmesan. A no-cook sauce tossed with hot pasta and cauliflower boiled together in the same pot. Ready in 30 minutes.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.

Hobo hike lunch for kids with canned tuna, baked beans, and an orange tied in a bandana. A zero-cooking outdoor adventure meal that doubles as a fun activity.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Potato salad with pomegranate seeds, plain yogurt, and fresh cilantro. A bright, mayo-free side with jewel-like crunch and a tangy, lighter dressing.

Old-fashioned baked beans made from scratch with dried navy beans, molasses, brown sugar and salt pork, slow-baked all day until thick and deeply savory-sweet. The real Boston-style deal, no can required.