Recipe Sifter

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Mix-in-pan carrot cake: stir all ingredients directly in the baking pan with a fork, no extra bowls or mixers. Spiced with cinnamon and allspice, topped with classic cream cheese frosting.

Chilled Spiced Strawberry, Orange and Buttermilk Soup recipe.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

A delicious appetizer made with shrimp, garlic and a pinch of cayenne pepper.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.