Recipe Sifter

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.

A decadent cake is made with chocolate chip cookie dough. Give your classic chocolate chip cookies a fun twist.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

For that definitive French touch, an enriched Bechamel sauce.

Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.

Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.

Fresh Cherry Pie with a Buttery Cream Cheese Crust recipe

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Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.