Recipe Sifter

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

The buttery crepes were soft and warm with caramelized brown sugar-cinnamon mixture on top and juicy-tender apple slices inside coated with more brown sugar, cinnamon and butter. We served these yummy pancakes with maple syrup and a drizzle of fresh lemon juice, absolutely to die for!

Festive peppermint cheesecake with crushed candy canes swirled into cream cheese filling on a graham cracker crust, garnished with chocolate leaves.

New York-style persimmon cheesecake with a buttery shortcrust pastry, dense cream cheese filling swirled with persimmon puree, and an overnight chill. A seasonal showstopper for fall.

Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.

Four-layer blackberry jam cake with walnuts and warm spices, glazed with jammy caramel loaded with raisins. Impressive Southern dessert for special occasions and holidays.

Rich and creamy Southwestern chicken con queso soup with jalapeños, cumin, cheddar cheese, and a silky roux-thickened broth. Restaurant-quality comfort in every spoonful.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

Beef stroganoff in a rich cream sauce: strips of beef seared with mushrooms, onion, and garlic, then simmered into a velvety sauce. The comforting Russian classic served over noodles or rice.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Light, fluffy and chocolaty. Well satisfied all my cravings for something sweet and chocolaty, and the recipe was easy to follow. It was so exciting to watch how these beautiful and elegant souffles puffed up during the baking. Already saved it into my recipe box, will make it again for sure.