Recipe Sifter

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Snouts and beans: a playful Halloween twist on franks and beans, where knockwurst is carved into curling 'snouts' and simmered with jazzed-up barbecue baked beans. A fun, kid-approved party dish.

My old old recipe. Looks bad, tastes AWESOME!

Roasted acorn squash halves stuffed with curried ground turkey, applesauce, and raisin bread cubes. A low-calorie fall dinner for two with warm, cozy spices.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

These apricot canapes are so easy to make, and they taste absolutely delicious. Slightly sour, a bit of sweet, nutty and peppery tastes are all in one bite. Just pick it up, and put in your mouth.