Recipe Sifter

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy's legend.

A favorite throughout the South, chess pie takes its name from the description given by a cook who was asked what sort of pie it was, and replied, "jes pie, honey."

Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

Heart-shaped Kahlua white chocolate Valentine cake: tender white chocolate cake soaked in Kahlua coffee syrup and frosted with whipped white chocolate ganache. Show-stopping romantic dessert.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

Classic finnan haddie in cream sauce with hard-cooked eggs, pimiento, and broiled bread crumbs. Inspired by the Nero Wolfe mystery novels, served with anchovy toast.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

This great looking cheesecake has two creamy layers one strawberry and one vanilla. It taste as good as it looks. To avoid cracking, run the knife just trough the very top when swirling the strawberry puree.

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.