Recipe Sifter

Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Pumpkin bread pudding with cinnamon, nutmeg, and dark raisins, baked into a custardy fall dessert. Finished with a warm bourbon sauce poured over the top.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Moist and delicious chocolate cake is so easy to make, great when you have company to come over.

A flourless chocolate mousse cake with a melt-in-your-mouth texture, served with fresh raspberries and mascarpone. Just 6 ingredients and no flour needed for this elegant dessert.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

Pumpkin spice pancakes made with real pumpkin puree, melted butter, and pumpkin pie spice. Fluffy, warmly spiced, and on the table in 10 minutes.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Nobody will say no to this delicious lasagna. Layers of great flavors and very filling. Perfect to make ahead, then reheat it at the dinner time.

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

This is a simple and easy way to make your own whole wheat tart crust.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.