Recipe Sifter

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Traditional German Christmas butter cookies (Weihnachtsplätzchen) with vanilla and almond extract, rolled and cut into festive shapes. Decorated with colored sugar, nuts, and candied cherries.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

New York-style persimmon cheesecake with a buttery shortcrust pastry, dense cream cheese filling swirled with persimmon puree, and an overnight chill. A seasonal showstopper for fall.

The reddish crest of Sleieve na mBan (The Mountain of Women in Ireland) rising above the milk-white mist that forms there gives its name to this dish of cream-wreathed carrots.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time.

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

This old-school chocolate jimmy cake is studded with chocolate sprinkles and lifted with beaten egg whites for a tender crumb. Topped with creamy vanilla frosting, it's a Northeast classic worth reviving.

Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

I made mine in mini pie pans and used a cream cheese/sour cream topping slightly sweetened with confectioner's sugar. The filling is excellent.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.