Recipe Sifter

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

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

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

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.

Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.

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.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

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.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.

White chocolate macadamia nut brownies: buttery, chewy Hawaiian-inspired bars studded with toasted macadamias and pools of melty white chocolate. A bakery-case favorite at home.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

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.