Recipe Sifter

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

Salad with warm goat cheese: crumb-coated Montrachet rounds fried to a golden crust over tender greens in a champagne-cider vinaigrette. A French bistro classic worth every step.

Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.

Creamed chicken and potato in a simple white cheddar sauce made with butter, flour, and milk. A gentle, single-serving recipe ideal for baby food or toddlers.

Lime shortbread cookies with white chocolate drizzle and toasted almonds. Buttery shortbread triangles with a zingy citrus kick and a snowy chocolate finish. Gift-worthy and crowd-pleasing.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Chocolate mint chip brownies made with real fresh mint pulverized into sugar for intense natural flavor. Fudgy, dense, and loaded with mint chocolate chips.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.