Recipe Sifter

Multigrain buns made with whole wheat flour, rolled oats, sesame seeds, sunflower seeds, and a hint of caraway. Hearty homemade sandwich rolls with a chewy crust and seedy oat topping.

Rich, individual molten chocolate lava cakes made with Valrhona bittersweet chocolate and real butter. Crisp edges give way to a warm, gooey center. Served with vanilla ice cream.

Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Lemon sponge pudding cake that magically separates into three layers as it bakes: meringue top, sponge cake middle, and creamy lemon pudding on the bottom.

Orange molasses cookies, soft and puffy with cracked tops, spiced with ginger, cinnamon, cloves, and a hit of black pepper, then rolled in orange sugar. Whole wheat flour and oats make them a wholesome holiday bake.

Italian ricotta cheesecake with lemon zest, whipped cream, and fluffy beaten egg whites folded into a light, creamy filling on a graham cracker crust. Freezer-friendly.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard and a high-piled toasted meringue. The Sunday-supper dessert dads have been requesting since the 1950s.

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy's legend.

A favorite throughout the South, chess pie takes its name from the description given by a cook who was asked what sort of pie it was, and replied, "jes pie, honey."

Blitz kuchen is a classic German lightning cake with a light, egg-leavened batter topped with butter, cinnamon sugar, and chopped nuts. Quick to mix and bakes in minutes.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.