Recipe Sifter

Coconut milk and coconut double the amount of deliciousness of the cake.

Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

Chocolate melting moments are buttery, cocoa-rich shortbread cookies that crumble and melt the second they hit your tongue. Cornflour is the trick behind that delicate, sandy texture. Just a handful of pantry ingredients, no eggs needed.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Graham cracker pie with a cinnamon crumb crust, creamy vanilla custard filling, and golden meringue topping. An old-fashioned custard pie with crumbs on top and bottom.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.

Cookie press shortbread with brown sugar, butter, cornstarch, and powdered sugar for an ultra-tender crumb. Baked low until barely golden. A big-batch holiday recipe.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Orange shortbread bars with fresh orange zest and cornstarch for a melt-in-your-mouth sandy texture. Score before baking for clean, even cuts.

Beat sugar and butter until -light. Blend in egg and -flour. Mix well and spread onto -bottom of 10-inch -springform pan. Bake at 450-degrees for 10 -minutes.