Recipe Sifter

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

Chorizo in a tomato wine sauce served over potatoes.

Taffy apple cookies: tender shortbread cookie balls dipped in melted caramel and rolled in crushed peanuts, with a toothpick stick so each one looks like a miniature caramel apple. A fun, nutty fall treat, no apple required.

Brighten up your summer with this delectable cake that is bound to be gobbled up by your family within a day!

Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

Flour-coated chicken breasts seared golden then simmered in crushed Italian plum tomatoes with mushrooms, green pepper, onion, garlic, oregano, and basil. Electric skillet cacciatore over spaghetti.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

I didn't use the parmesan cheese, but still tastes very well!

Creamy vanilla cheesecake swirled with a cocoa-rich chocolate layer for a gorgeous marbled effect. A slow-cool oven method keeps the top crack-free and silky smooth.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.