Recipe Sifter

Bourekakia - Greek honey nut rolls in phyllo dough with cinnamon, orange zest, and a hot honey-lemon syrup. Crispy, buttery pastry spirals soaked in sweet syrup like baklava.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Milk chocolate orange truffles with fresh orange zest, heavy cream ganache, and a chocolate dipping shell. The classic confection that tastes like a Terry's Chocolate Orange.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Soft sesame-topped mini bread loaves made from scratch with yeast dough. These individual rolls are perfect for breakfast or sandwiches.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Easy Boston cream pie made the no-bake way: a split yellow cake layer sandwiched with silky vanilla pudding, then crowned with a glossy chocolate-cream topping spiked with almond extract.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Not sure why it's called monkey bread, but I'm very sure that nobody can resist this delicious dessert-like bread. It's buttery and fluffy inside, and crispy outside. When you add chocolate chips in, hmmm...

Dense, buttery sweet potato pound cake with sour cream and warm spices, served with a vanilla bean-cinnamon custard sauce and praline ice cream. This is dinner party dessert that earns a standing ovation.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

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Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.