Recipe Sifter

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.

Texas-style sheet cake brownies bake a thin chocolate cake-style brownie in a 9x13 pan, then crown with warm walnut chocolate buttermilk frosting poured over the hot pan. Yields 36 squares.

Forget about store-bought cupcakes that are usually packed with sugar, additives, and preservatives. These cupcakes take no time to make and turn out fluffy and moist. Eat them plain or frost these yummy treats with your favorite frosting.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

My grandmother's pancakes and waffles recipe. It has been tried, and tried, and tried, and is true.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

Rich and fudgy brownies with a delightful frosting. You'd never know they contained zucchini!

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Wholesome whole-wheat muffins with dried apricots soaked in apple juice, spiced with cardamom and studded with walnuts.

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

Quick-mix coconut macaroons that come together in minutes with no special equipment, baking up into sweet, chewy cookies with toasted coconut flavor.