Recipe Sifter

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.

Stewed lamb shanks braised with great northern beans, tomato, red wine, rosemary, and bay. A rustic Italian-style one-pot dinner with fork-tender meat falling off the bone.

Chicken breast marinated in zesty lime juice, soy sauce, jalapeno, and ginger, then stir-fried with colorful bell peppers and zucchini. Bright, lean, and ready to eat with just 10 minutes of cooking.

An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

A warm-spiced apple loaf cake with mini chocolate chips baked in, a buttery streusel crumb topping, and a drizzle of melted chocolate. Fall baking at its coziest.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.

Garlic chutney made with 200 cloves of garlic, fresh ginger, mustard seeds, red pepper, and apple cider vinegar. A bold, tangy condiment for garlic lovers that mellows beautifully as it cools.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Honey whole wheat oat bread with rolled oats, soy flour, and butter. A hearty, lightly sweet yeast bread that makes two loaves.