Recipe Sifter

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Moist chocolate truffle cake with melted semi-sweet chocolate, cocoa, butter, and whipped egg whites. Dense, fudgy, and barely set in the center. Just a dusting of powdered sugar.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Palm Beach brownies are dense, fudgy, and almost truffle-rich. The Maida Heatter classic with eight ounces of unsweetened chocolate, espresso, almond extract, and walnuts. Yields 36 squares.

Layered Austrian bar cookies with a buttery shortcrust, apricot preserves, a fluffy pecan meringue filling, and a lattice top. Old-world baking at its finest.

Oatmeal, whole wheat flour and honey make this delicious bread, fluffy inside and crusty outside, with the nice and tangy flavor. It is a great breakfast bread, or you can have it at any time.

Enjoy these delicious peanut butter cookies without feeling guilty, and these cookies are actually good for you.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.