Recipe Sifter

Salmon broccoli casserole with cream of celery soup, Parmesan, mushrooms, dill, and seasoned croutons. A pantry-friendly one-dish dinner using canned salmon.

Sweet potato and apple casserole glazed with molasses butter and topped with brown sugar and pecans. A Thanksgiving-worthy side dish baked until bubbly and caramelized.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Lemon blueberry bread topped with a buttery lemon sugar crust that bakes deep golden and crunchy. Fresh blueberries and bright lemon zest fill this easy, no-mixer stir-together quick bread loaf.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.