Recipe Sifter

Fat-free oatmeal cookies sweetened with mashed banana, applesauce, and brown sugar. No butter, no oil. Whole wheat flour and oats give them satisfying chew. Vegan-friendly with optional raisins and sesame.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Homemade German bratwurst made from ground pork shoulder, veal and pork fat, seasoned with white pepper, caraway, marjoram and allspice, then stuffed into natural casings for pan-frying or grilling.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Italian stromboli with ham, salami, provolone, pepperoni, and mushrooms wrapped in a braided bread loaf. Made easy with frozen bread dough, baked golden, and sliced like a pizza loaf.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Polish noodle casserole with egg noodles baked in a creamy mix of sour cream, cottage cheese, onion, and dry mustard. Crispy browned noodles on top, soft and tangy underneath.

Pork chop onion rice bake layers browned chops over raw rice seasoned with onion soup mix and mushrooms, then bakes it all in one pan. The rice drinks up the savory broth for an easy, hands-off dinner.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.