Recipe Sifter

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

No-bake muesli and honey cookies with melted chocolate and butter, pressed into a pan and cut into triangles. Just 4 ingredients, no oven needed, and ready after chilling.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Tangy lemon curd filling in a crisp pie shell, topped with sky-high meringue swirled into golden peaks. Crowd-pleasing classic dessert.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.