Recipe Sifter

Country-style pork spareribs braised low and slow with sauerkraut, paprika, caraway seeds, and crispy floured bacon. A hearty German classic best served with dark bread and cold beer.

Slow-roasted pork loin smothered in molasses-spiked sauerkraut and tomato sauce, served with cinnamon-butter apples. A hearty German-American Sunday roast for a crowd.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Anadama bread for the bread machine: New England's classic cornmeal-and-molasses yeast loaf, hands-off via the dough cycle. Slightly sweet, deeply moist, with a tender crumb that begs for butter.

No-bake blueberry pie with sweetened condensed milk, sour cream, and lemon in a crumb crust. Just chill and serve for a creamy, fruity dessert that's foolproof.

Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Sweet and sour pot roast braised low and slow with ketchup, vinegar, brown sugar, and plump raisins. A tangy, fork-tender beef dinner that practically cooks itself.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.

Lemon macaroon pie with coconut, fresh lemon juice, and almond extract in a from-scratch butter crust. Topped with vanilla whipped cream and lemon slices.

Old-fashioned lemon crackers made with baker's ammonia for an ultra-crisp, snappy texture. A heritage cookie recipe rolled thin and pricked with a fork before baking.

Slow cooker apple cake layers a biscuit-style base under sliced tart apples, cinnamon-sugar dust, and apricot jam. A vented crockpot lid keeps the cake from steaming dense.

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.