Recipe Sifter

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Cappuccino pound cake with cocoa, instant coffee, Kahlua, creme de cacao, and warm spices, topped with a coffee Kahlua cream glaze. A rich, boozy chocolate-coffee cake.

Nothing is better than a moist decorative cake during Christmas. With chocolate and raspberries it's sure to satisfy your tastebuds!

Creamy chicken casserole with Swiss cheese, cream of chicken soup, white wine, and a buttery herb stuffing crumb topping. Six ingredients and one baking dish.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.

Buttery Sour Cream Crescents with Nut Filling recipe

Anaheim or poblano peppers stuffed with herbed goat cheese, mozzarella, shallots, and fresh basil, then egg-dipped and fried golden. An elevated take on classic chiles rellenos.

Philippine chicken adobo in the slow cooker with vinegar, soy sauce, and garlic. Just 5 ingredients for tender, tangy-savory chicken that falls apart over rice.

Peanut pie with a shortbread cookie crust bound by peanut butter, packed with peanut butter cookies and roasted peanuts in a gooey brown sugar custard. Triple peanut, double cookie.

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Layers of soft pound cake soaked in sweet Marsala wine, lush apricot purée, and silky vanilla custard come together in this classic British trifle that's easier to make than you think.

Ice cream key lime pie made with lime gelatin, vanilla ice cream, and a graham cracker crust. A no-bake summer dessert that comes together in minutes with that signature tart-sweet citrus punch.