Recipe Sifter

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

British-style tuna pasta bake layered with sweetcorn, peas, tomatoes, and mushroom soup, topped with cheddar and golden anchovy puff pastry spirals. A proper crowd-pleasing family supper.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Great potato salad for those who love red potatoes like I do. A perfect, creamy, crunchy potato salad.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.

Pepper your meat loaf with this savory recipe that will find a place in your heart and your tummy.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.