Recipe Sifter

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.

Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

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Mughlai-style mixed vegetable curry with paneer, cream, pineapple, and golden raisins. A rich, mildly spiced North Indian dish that finishes with a sprinkle of fried nuts for royal-court flair.

Pastel de pescado: a showstopping fish pie of cod and spiced Swiss chard wrapped in buttery pastry, twisted into a rustic topknot and baked golden. A centerpiece dish worth the time.