Recipe Sifter

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.

Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.

Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

A decadent cake is made with chocolate chip cookie dough. Give your classic chocolate chip cookies a fun twist.

For that definitive French touch, an enriched Bechamel sauce.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.

These delicious green cookies are not just good at St. Patrick's Day, they are popular all the time!

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Kapusniak is a Polish fresh cabbage soup with browned pork, paprika, bay leaf, and a splash of sherry, finished with sour cream. A 65-minute warming Eastern European bowl.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Lamb phyllo rolls stuffed with cinnamon-spiced ground lamb, myzithra, and feta, wrapped in flaky pastry and dusted with powdered sugar. A Greek savory-sweet showstopper.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Classic steak au poivre with flank steak: pepper-crusted beef pan-seared in butter, flambeed with brandy, and finished with cream for a bistro steak dinner in 30 minutes.