Recipe Sifter

Layers of pecan shortbread crust, whipped cream cheese, chocolate pudding, and billowy whipped topping stacked into a cool, creamy no-bake dessert. Feeds 12 and vanishes even faster.

Tropical oatmeal Hawaiian bread with crushed pineapple, shredded coconut, and rolled oats. A moist, no-fat loaf with island flavors and a chewy oat crumb.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

BBQ grilled shrimp marinated 24 hours in a tangy blend of chili sauce, ketchup, lemon juice, Worcestershire, and hot sauce. Thread on skewers with lemon wedges, grill 5 minutes, baste frequently.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.

A hearty sausage stew built on browned veal and Italian sausage, slow-simmered with potatoes, stewed tomatoes, peppers, green beans, herbs, and three melting cheeses.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.