Recipe Sifter

Oven-baked Chinese-style spareribs glazed with a sweet and tangy sauce of tomato puree, brown sugar, soy sauce, vinegar, and chili sauce. Sticky, saucy, and fall-off-the-bone.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Chewy oatmeal cookies loaded with white chocolate, semi-sweet chocolate, candied cherries, and toasted almonds. A bakery-style drop cookie with almond extract for extra depth.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Homemade barbecue sauce with tomato soup, Worcestershire, horseradish, and brown sugar. Ready in 15 minutes with a tangy kick that beats the bottled stuff.

Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.

Chewy granola cookies loaded with mini chocolate chips, raisins, and crunchy granola cereal in a brown sugar butter dough with cinnamon. Golden edges, soft centers.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Chocolate chip squares made in the microwave with oats, brown sugar, and chopped nuts. Chewy, no-oven-needed bars ready in under 30 minutes.

Old-fashioned pineapple cream candy made with real pineapple, brown sugar, marshmallows, and nuts. Cooked to soft ball stage and beaten until creamy for a fruity, fudge-like confection.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.

Cran-apple pie with sliced apples, tart cranberries, and a brown sugar filling thickened on the stovetop, topped with chopped pecans. A bright single-crust holiday pie balancing sweet and tart.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.