Recipe Sifter

Green bean and mushroom casserole made from scratch with a homemade cream sauce enriched with egg yolk and fresh mushrooms, no canned soup. Topped with buttered bread crumbs and baked golden for the holidays.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

Sourdough blueberry muffins made with whole wheat flour and sourdough starter for a tangy, tender crumb. Mixed by hand and baked until golden.

Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.

Sourdough rye bread made in a bread machine with sourdough starter, rye flour, barley flour, caraway seeds, and dried onion. A tangy, dense loaf with old-world rye flavor.

Fudgy chocolate espresso bars with cocoa, instant espresso, and chopped pecans, topped with a whipped chocolate chip frosting. Rich, dense, and deeply caffeinated.

Three-layer Southern cookies: a buttery shortbread round spread with gooey caramel-pecan filling, then drizzled with rich chocolate icing. Named after the wildflower and just as eye-catching on a cookie tray.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.