Recipe Sifter

Flaky tuna and broccoli pie in a homemade cornmeal crust with creamy Parmesan filling seasoned with dill. A budget-friendly dinner that feeds six from pantry staples.

Cajun deep fried turkey injected overnight with a spicy crab boil, cayenne, paprika, and white pepper marinade. Fried in peanut oil at 5 minutes per pound for crispy skin and juicy meat.

Handmade chocolate-covered cherries soaked overnight in kirsch brandy, then wrapped in a rich truffle mixture of milk and unsweetened chocolate. Rolled in a cocoa-powdered sugar coating for an elegant homemade confection.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

Just 4 ingredients: almond paste, melted chocolate, chopped almonds, and powdered sugar. Roll, chill, slice into elegant no-bake candies that taste like a European confection.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Banana Meringue Pie with buttery homemade shortcrust, sliced bananas layered over a mashed-banana cream filling, and golden meringue. Made from scratch with 6 bananas for genuine fruit depth.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.