Recipe Sifter

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Grilled Flatbread with Fillet of Beef, White Bean Puree & Sun Dried Tomatoes recipe

Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Pinto bean and squash stew with bacon, jalapeno, and butternut squash, topped with red onion, cilantro, and sour cream. A rustic Southwestern stew built for cool weather.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.

Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.

Crisp, cloud-light meringue cookies loaded with chocolate chips and walnuts. Pop them in a hot oven, turn it off, and walk away. They bake themselves overnight.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.

Lemon-sweet crockpot chicken browned in seasoned flour then slow-cooked in frozen lemonade concentrate, brown sugar, ketchup, and vinegar. Tangy-sweet with a glossy sauce over rice.

Traditional Irish boiled dinner: fresh beef brisket simmered in lager with leeks, onion, carrots, red potatoes, turnips, and cabbage. A St. Patrick's Day-ready one-pot feast that feeds six from one Dutch oven.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.