Recipe Sifter

Minestrone Parmesan: Italian vegetable and pasta soup loaded with smoked ham, chickpeas, spinach, and garden vegetables in a rich beef broth. Finished with grated Parmesan.

Scandinavian split pea soup slow-cooked with salt pork, frankfurters, carrots, leeks, and thyme. A hearty, thick one-pot supper that simmers for 10 hours in a crockpot. Traditional Nordic comfort food.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Double chocolate chip cookies with cocoa-rich dough, buttermilk for tang and tender texture, and semi-sweet chocolate chips throughout. Soft-set centers and chewy edges every time.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

An immune boosting formula packed with vitamin C, this smoothie combines a tropical twist with a boost of omega-3.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Greek-style beef stew braised in red wine with cinnamon, cumin, cloves, and currants, topped with melted Muenster cheese and toasted walnuts. A warmly spiced, make-ahead casserole.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.