Recipe Sifter

Seared monkfish tournedos paired with lobster meat in a Cognac cream sauce finished with homemade lobster butter. A show-stopping French seafood dish worthy of a fine dining experience at home.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Robert's classic baking powder buttermilk biscuits with just five ingredients. Tall, flaky, and tender with a golden crust. The Sunday breakfast biscuit done right.

Eggs, simply baked in sweet red bell pepper served with tomato sauce. Just 3 ingredients create a delightfully creative breakfast or brunch that even kids like.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

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

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.

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.

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.

Swiss meringue buttercream that's silky-smooth and never gritty or cloying. Whip warmed egg whites and sugar into a glossy meringue, beat in butter, and finish with vanilla for a bakery-quality frosting.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Classic buttery shortbread squares with unsalted butter, powdered sugar, and a candied cherry on each. Tender, crumbly, and they improve with age stored in a tin.

Garlic rosemary butter sauce blends softened butter with fresh rosemary, garlic, citrus zest, and a touch of white wine. A 15-minute compound butter for grilled fish, steak, vegetables, or warm bread.