Recipe Sifter

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Italian bread basket is used so often in Italian cooking, it is so easy to make, and adds extra flavor into the recipe!

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

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.

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.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

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

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Chocolate orange truffles with semi-sweet chocolate, Cointreau, orange marmalade, and chopped almonds. A no-bake French-style candy rolled by hand, ideal for holiday gift boxes.

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.