Recipe Sifter

Apple raisin cream pie combines Granny Smith apples, plump raisins, and warm spices under a double crust, then heavy cream pours through a center vent during baking to enrich the filling. Old-fashioned American pie with a clever cream-stream finish.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Pineapple cream cheese pizza on bread dough with a sweet cream cheese and crushed pineapple filling, strawberry jam, and toasted almonds. A dessert pizza kids and adults love.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Irish farmhouse loaf with mixed dried fruit, lemon zest, and buttermilk. No yeast needed. A traditional quick bread baked low and slow in a loaf pan.

Peach crumble pie stars fresh blanched peaches tossed with lemon zest and nutmeg in a single-crust pie shell, topped with a buttery brown sugar crumble that bakes into golden chunks.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.