Hope you’re hungry.

Hi! We're Courtney and Gaby.

Think of these bi-weekly guides as restaurant reviews but for recipes, and of us as your recipe critics. The Zagat of food blogs. The Strategist for recipes. You get it.

And if you don’t, here’s a little taste of Sifted.


SO YOU… BINGED THE SOPRANOS AND NOW YOU WANT SOMETHING WITH GABAGOOL?

Recipe ideas for ever-changing, highly specific situations.

For all readers, goes out on Sundays

  • Red Sauce: A short note on my favorite marinar’. Being a third-generation Jersey girl, I know two things and neither is how to pump gas: 1. How to flip a table. 2. Red sauce. Marcella Hazan is the nonna I never had and while all of her recipes are incredible, her tomato sauce is red sauce royalty. It’s creamy, luxurious and the perfect base for any pasta, pizza, or parmigiana. So break out the parm and don’t say stop.

SIFTED SPECIALS BOARD

What we’re cooking this week.

For paid subscribers, goes out on Mondays

MONDAY: Apple Walnut Cake

I usually eat dessert the way this boy eats sticks of butter, but this apple walnut cake is so labor intensive that I can’t take a (sweet, nutty, toasty, perfect) bite without thinking about the walnuts I toasted and blitzed, the apples I peeled, halved, cored and cooked, the caramel I boiled and the five-pound cast iron skillet I flipped. Because of that, it’s the only baked good I don’t sneak slivers of throughout the day. Instead, I’ll savor full slices all week long, cutting and plating even pieces before topping them with big scoops of cold vanilla or dark caramel ice cream.


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Finally, follow us on Instagram to see us messing around with recipes before they make it into Sifted, and consider becoming a paid subscriber for weekly editions of On the Back Burner + in-depth guides to things like pie and birthday cake.


People

Court
currently eating: a bowl of lucky charms just the charms with oat milk
Gab
currently eating: creamed butter and sugar off a kitchen aid paddle