Recipe Sifter

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Mini bacon cornbread muffins baked with real bacon fat, then piped with a spicy honey cream cheese and chive frosting. A savory bite-sized crowd-pleaser for parties.

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.