Recipe Sifter

Chocolate raspberry Linzer cookies sandwich cinnamon-almond shortbread with melted chocolate and raspberry jam. Powdered-sugar tops with a window peek of berry filling.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Golden brown coffee cake is a buttermilk bundt with a brown sugar and walnut crumb layer running through the middle and crowning the top. Tender crumb, caramel notes, breakfast-table classic.

Melomakarona are Greek honey-soaked cookies with orange zest, cinnamon, cloves, and brandy. Baked until golden, dipped in hot honey syrup, and topped with chopped nuts.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.