Recipe Sifter

Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.

Flaky homemade shortcakes split open and piled high with juicy strawberries, plump blueberries, and pillowy whipped cream. A from-scratch summer berry dessert ready in 40 minutes.

Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.

Creamy pasta with pine nuts builds a quick roux-based cream sauce with white wine, fresh dill, and toasted pine nuts. A 20-minute alternative to Alfredo with brighter, herbier character.

Creamy peanut butter soup made with chicken broth, heavy cream, and a splash of Madeira wine. A rich, velvety Southern classic that's savory, nutty, and surprisingly elegant.

Sauteed Breast of Cornish Game Hen with Herb Sauce recipe

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

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.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

One chicken breast is turned into two individual chicken pot pies.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."