Recipe Sifter

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Hawaiian sweet yeast bread with mashed banana and crushed pineapple, finished with a cream cheese-honey-coconut glaze. Tropical brunch loaf.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Eggnog chiffon pie, an airy brandy-spiked custard set with gelatin and lightened with whipped egg whites, dusted with fresh nutmeg in a flaky homemade crust. A Christmas dessert worth the fuss.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Dutch oven braised short ribs cooked low and slow with onion, carrot, celery, and tomato sauce until the meat slides off the bone. Sunday supper that builds its own gravy as it cooks.

Cranberry cheesecake on a buttery walnut-graham crust, with a layer of cranberry sauce hidden beneath a creamy sour cream filling. A festive, crack-free holiday cheesecake topped with sugared cranberries.

Easy oxtail soup with onions, carrots, and turnip simmered together in one pot. The flour stirred in at the end gives the broth body without needing a roux or separate thickener.

Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Sand tarts, a classic Pennsylvania Dutch butter cookie rolled paper-thin, brushed with egg white, sprinkled with cinnamon sugar, and topped with a pecan half. Crisp, buttery, and delicate.