Recipe Sifter

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Cheesy chicken with basil in a smooth and creamy sauce.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that's easier than it looks.

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.

Chocolate cola cake with real cola in both the batter and the warm cocoa icing, plus buttermilk, mini marshmallows, and optional pecans. A Southern sheet cake classic.

Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Chocolate turtle cheesecake: vanilla wafer crust topped with melted caramel, toasted pecans, and chocolate cheesecake filling. A layered showstopper dessert for serious occasions.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.