Recipe Sifter

Fudgy chocolate brownies: dense, rich brownies built on six squares of unsweetened baking chocolate and real butter. The bake-sale champion that crackles on top and stays gooey inside.

Eggs, simply baked in sweet red bell pepper served with tomato sauce. Just 3 ingredients create a delightfully creative breakfast or brunch that even kids like.

White chocolate almond brownies with a full cup of butter and 12 ounces of melted white chocolate in a dense, fudgy batter topped with slivered almonds. Rich, blond, and chewy.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

Rocky road brownies hide whole marshmallows inside fudgy chocolate-walnut brownies. Bake until the marshmallows melt into chewy pockets throughout. A serious upgrade on the classic ice cream flavor.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Chocolate mint chip brownies made with real fresh mint pulverized into sugar for intense natural flavor. Fudgy, dense, and loaded with mint chocolate chips.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.

White chocolate macadamia nut brownies: buttery, chewy Hawaiian-inspired bars studded with toasted macadamias and pools of melty white chocolate. A bakery-case favorite at home.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

Sour cream coffee cake swirled with cherry preserves and brightened with lemon zest. A dense, moist breakfast cake with no yeast required, ready in under an hour.

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.