Recipe Sifter

Cherry brownies baked low and slow with chopped sweet cherries, walnuts, and unsweetened chocolate. Dense, fudgy texture with bright pops of fresh cherry in every bite.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Double Chocolate Fudgey Brownies with Walnuts recipe

Rich double-chocolate buttermilk and walnuts are sure to satisfy your chocoholic cravings.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Raspberry swirl rolls, a fruity riff on cinnamon rolls, with pillowy enriched yeast dough wrapped around a tart raspberry filling and finished with a buttery cream glaze. Bake them golden and serve warm.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Spaghetti tossed with crisp bacon, beaten eggs, and grated cheese in a butter and white wine sauce. The heat of the just-drained pasta cooks the eggs into a silky, no-cream carbonara-style coating. A fast pantry dinner.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.