Recipe Sifter

A tender and juicy beef roast that is simmered to perfection with the help of your crockpot.

This is absolutely great, full of flavor and very moist, denfinitely a keeper for my family.

Old-fashioned molasses cookies made with lard and sour cream for a tender, flaky texture butter can't match. Spiced with cinnamon and ginger, chilled overnight, then rolled thick and soft.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Yeasted coffee cake ring filled with apricot preserves, dried fruit, and pecans, flavored with cardamom and apple juice concentrate. A Scandinavian-style holiday bread.

Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.

Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

It's one of the easiest way to cook a juicy and delicious turkey.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Flourless chocolate mousse cake with a pound of butter, bittersweet and unsweetened chocolate, strong coffee, and 8 eggs. Dense, fudgy, and intensely chocolatey with no flour at all.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.