Recipe Sifter

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Creamy baked chicken curry layered over rice with tart Granny Smith apples and buttery avocado slices. A rich yogurt-cream sauce ties it all together in this 30-minute casserole.

One chicken breast is turned into two individual chicken pot pies.

Chicken tetrazzini made entirely from scratch with no canned soup. Reduced homemade broth, heavy cream, dry sherry, and a hint of nutmeg create a silky sauce over spaghetti, mushrooms, and parmesan.

Flourless chocolate mint truffle cake with only 6 ingredients. Dense, fudgy, and melt-in-your-mouth rich, served over bourbon creme anglaise.

Cilantro Waffle Chips with Chunky Guacamole recipe

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Granola bread with finely ground granola blended into a whole wheat and bread flour dough with buttermilk and honey. Bake in the bread machine or shape into two oven loaves.

Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.