Recipe Sifter

An easy "al forno" (from the oven) baked gnocchi recipe with a spicy rosé gnocchi sauce and Manchego cheese. On the table in 20 minutes, simple and delicious.

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Amazing Tiramisu Toffee Torte with Coffee Frosting recipe

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

No-bake chocolate mint torte with a chocolate cookie crumb crust and a silky chocolate-peppermint filling lightened with whipped cream. A dinner-party finisher that chills 3 hours and slices like silk.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

Easy chocolate chip cheesecake in a graham cracker crust with a glossy ganache topping. Mini chocolate chips studded throughout a creamy filling that bakes in under 35 minutes.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

Old-fashioned cabbage salad with a tangy cream dressing made from heavy cream, vinegar, and sugar. Six ingredients, no mayo, and ready in 20 minutes flat.

Slow cooker chocolate fondue with chocolate almond candy bars, marshmallows, and whipping cream. Stays warm and glossy for hours of dipping without scorching. Five ingredients, no babysitting.