Recipe Sifter

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Traditional British Christmas plum pudding: a dense steamed pudding rich with suet, dried fruit, candied orange, and brandy. Made weeks ahead to mellow, then reheated and flamed for the holiday table.

Slice and bake sugar cookies: a make-ahead dough rolled in wax paper and chilled, then sliced and baked into tender cookies. Yields nearly eight dozen.

Banana honey frozen yogurt with just 4 ingredients: ripe bananas, plain yogurt, honey, and lemon juice. Naturally sweetened, no refined sugar, made with or without an ice cream maker.

Frozen banana push-ups with bananas, plain yogurt, orange juice concentrate, and nonfat milk powder, blended and frozen in paper cups. A healthy DIY popsicle for kids.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Beer-braised beef with sweated onions and a hint of garlic, simmered low and slow until fork-tender. A simple Belgian-style stew that builds deep flavor from beer, butter, and beef alone.

Best homemade harvest apple pie: a tender egg-and-vinegar crust filled with cinnamon-spiced Granny Smith apples and a brown sugar crumb, splashed with cider and finished with pastry apple cutouts.

Homemade white bread enriched with butter, eggs, milk, and a hint of vanilla. A heritage big-batch recipe that yields five or six golden, tender loaves with a soft sandwich crumb.

Best Shaker lemon pie made with whole sliced lemons, rind and all, macerated in sugar before baking with eggs in a double-crust shell. Four ingredients, intense lemon flavor, the legendary recipe from Shaker kitchens.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.