Recipe Sifter

Marshmallow popcorn Christmas tree, a green-tinted popcorn cone made with melted marshmallows, lime jello, and butter. The edible holiday centerpiece kids can build and decorate.

Quick beef stir fry with carrots, snow peas, and bell pepper in a tangy French onion soup sauce. Thin-sliced round steak, wok-seared with ginger and garlic, ready in 30 minutes.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Silky pureed turnips with 12 cloves of roasted garlic and plenty of butter. A rich, elegant side dish that rivals mashed potatoes.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

A traditional Swabian flatbread (Flämmkuchen-style) topped with sour cream, scallions, chives, egg, and nutmeg on yeasted dough. Baked until golden and dotted with butter before serving. Germany's cozy answer to pizza night.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Sajor bayam - Indonesian spinach and creamed corn puree with coconut milk, shrimp paste, garlic, and bird's eye chili. A rich, spicy Southeast Asian vegetable side dish.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.