Recipe Sifter

Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that'll ruin you for ordinary desserts.

Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

Spanish paella with chicken, shrimp, clams, and mussels over saffron-stained short-grain rice in a rich tomato base. A one-pot showstopper for a crowd of ten.

Browned veal pieces simmered in a creamy chicken soup gravy, topped with poppy seed dumplings rolled in buttered breadcrumbs and baked golden. A sour cream sauce on the side makes this old-fashioned casserole pure stick-to-your-ribs comfort.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Bread machine whole wheat bread, a 100% stone-ground loaf lightened with added vital wheat gluten and sweetened with honey so it rises soft instead of dense. Dump the ingredients in and let the machine do the work.

Hash brown omelet with crispy shredded potato crust, bacon, peppers, and melted Swiss. The diner-style skillet breakfast that feeds the whole table from one pan.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

Summer white bean soup with sauteed celery, swiss chard or kale, a splash of rice vinegar, and a hint of liquid aminos. Light, vegetarian, naturally high in fiber and gentle enough for warm weather.

Spaghetti and meatballs simmered in a slow-cooked tomato sauce with red wine, mushrooms, green pepper, basil, and oregano. Tender pan-fried beef meatballs and a deeply layered sauce that builds for two hours.

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Banana apple bread combines three ripe bananas with chunky chopped apples for a moist, fruit-loaded quick bread. Topped with chopped almonds for crunch, perfect for breakfast or brown-bag snacks.