Recipe Sifter

A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.

Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.

Hungarian vanilla kifli cookies: tender butter crescents rolled in vanilla sugar, then dipped in semi-sweet chocolate. A traditional Eastern European holiday cookie with a melt-in-the-mouth crumb.

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.

Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.