Recipe Sifter

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.

Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.

A large batch cured German style sausage from scratch.

Russian potato and mushroom croquettes bound with matzo meal instead of egg or breadcrumbs. Pan-fried to crisp golden edges. Vegetarian, low-fat, kosher-for-Passover friendly.

New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

This easy strawberry poke cake gets its fizzy twist from strawberry soda and jello soaked into tender cake, topped with a creamy vanilla pudding whipped frosting. A crowd-pleasing potluck favorite!

A basic puff pancake (Dutch baby) baked in a hot skillet until it billows up dramatically with crisp, golden edges and a custardy center. A quick, showy brunch from a simple batter of eggs, milk, and flour.

Mild coconut fish curry with mustard seeds, fenugreek, turmeric, tamarind, and grated coconut simmered with cubed fish. A South Indian-style curry that's fragrant without the heat.

Mint Moments are melt-in-your-mouth butter cookies with cornstarch for tenderness, rolled in crushed peppermint candy and powdered sugar while still warm.

Joe Frogger cookies from Marblehead, Massachusetts with molasses, rum, ginger, cloves, and nutmeg. Oversized, crackle-topped New England cookies with maritime history.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Tangy sourdough bread made easy in a bread machine using sourdough starter, bread flour, milk, and active dry yeast. A simple recipe for a crusty, chewy loaf with that signature sourdough tang.

Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.