Recipe Sifter

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Homemade pomander pebbles made with essential oils and clay litter. A simple DIY sachet alternative to scent drawers, closets, and small spaces.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Popcorn with cheese tosses freshly popped stovetop kernels with melted butter and grated Parmesan, then bakes briefly so the cheese sets into a crispy savory coat. Movie night, upgraded.

Homemade pork and turkey sausages or burgers with garlic, paprika, and a hint of ground cloves. Just six ingredients, no casings needed, and three cooking options.

Classic Cantonese siu mai with ground pork, dried mushrooms, bamboo shoots, and green onions, wrapped in open-top dumpling skins and steamed until juicy. Dim sum at home.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Prosiutto & Mushroom Ravioli with Fried Sage recipe