Recipe Sifter

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Chocolate silk mousse cake: a water-bath baked flourless-style cake with just a tablespoon of flour, ribbons of whipped eggs, and a glossy chocolate cream glaze.

Fudgy chocolate raspberry brownies with a hidden layer of raspberry preserves sandwiched between rich unsweetened chocolate batter loaded with toasted walnuts.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Blueberry and Lemon Bread-And-Butter Pudding recipe

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

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

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Curried orzo and chicken salad with marinated artichoke hearts, cucumber, green peas, and a tangy artichoke-mayonnaise dressing. A cold pasta salad with warm curry flavor.