Recipe Sifter

Rich cappuccino pound cake with cocoa, honey, sour cream, and warm spices like cinnamon and cloves. Finished with a Kahlua coffee cream glaze that takes it over the top.

This banana cheesecake sits on a buttery graham cracker crust and bakes into a creamy, dense slice with real mashed banana flavor. Sour cream keeps it silky smooth while a hint of lemon brightens every bite.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Southern Thai grilled chicken: chicken rubbed with a fragrant spice paste, even under the skin, marinated, then grilled over low coals until charred and juicy. Big, bold Thai flavor off the grill.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Layered beef and noodle casserole with seasoned ground beef in tomato sauce alternating with a sour cream, cottage cheese, and carrot noodle mix, topped with melted cheddar.

Stuffed Goose Breast with Caraway and Apples recipe

Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.

A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.

A pumpkin pie with attitude: warm cinnamon, ginger, nutmeg, and cloves meet a bold hit of cayenne pepper, sweetened with honey and thickened with ground pecans. Creamy, spicy, and completely unforgettable.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Chilled cream of cucumber soup with sour cream, fresh dill, and parsley. A cool, refreshing summer starter that's better made the day before. No fuss, no stove time after dinner.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.