Recipe Sifter

Belgian endive leaves piped with a creamy blue cheese and cream cheese filling, arranged in a spoke pattern and dusted with paprika. An elegant, no-cook appetizer for parties.

Make this fresh strawberry glaze pie to impress your family or guests with seasonal and fresh strawberries.

This frozen peanut butter pie has a crunchy chocolate crust and is served with warm caramel sauce.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Italian bread basket is used so often in Italian cooking, it is so easy to make, and adds extra flavor into the recipe!

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Moist, sweet, chocolaty chocolate casseroles are great dessert at any occasion.

Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

A tender and delicious bread made with cornmeal, light cream and sweet bell peppers.