Recipe Sifter

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.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

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.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

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.

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.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

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