Recipe Sifter

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.

Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.

Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

French silk chocolate pie with whipped butter-sugar-chocolate filling and a buttery Oreo cookie crust. Classic no-bake filling that sets into a silky mousse-like slice in the fridge.

Stop the fights for the drumstick with this dinner that will keep everyone satisfied in seconds!

Homemade pop tarts with a tender egg pastry crimped around any fruit jam you like, then baked and finished with a sugar crust or icing. A from-scratch take on the toaster pastry, fully customizable.

Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.

Slow cooker orange-glazed carrots with butter, orange marmalade, and chopped pecans. Tender, sweet, and hands-off in the crockpot for a holiday-worthy side.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

Individual French-style apple tarts with homemade butter pastry, applesauce base, thinly sliced apples fanned on top, and an apricot glaze. Elegant, bakery-quality dessert from scratch.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.