Recipe Sifter

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

One of the most representative dishes of my city, Bogotá, and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. You can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

The bread tastes delicious with butter when it's still warm.

Dense one-bowl apple cake with orange juice, almonds, and apple pie spice for a simple everyday dessert that's moist and tender from chopped whole apples.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Apple pie flipped upside down so the brown sugar and walnuts melt into a sticky praline-style topping over a flaky double crust. Inverted onto a platter for the reveal.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.