Recipe Sifter

Marbled chocolate raspberry cheesecake on a chocolate wafer and almond crust, swirled with raspberry chocolate and topped with a glossy raspberry chocolate glaze.

Microwave strawberry cheesecake lightened with stiffly beaten egg whites for an airy, mousse-like texture. A no-bake-style cheesecake on a zwieback crust with sour cream topping and fresh strawberries.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Flour-dusted chicken browned golden and simmered in a fragrant curry-tomato sauce with sweet currants, bell pepper, and toasted almonds. Served over rice with coconut and chutney for a vibrant one-pot dinner.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

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Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.

Best homemade tourtiere, the French-Canadian meat pie: spiced ground pork bound with mashed potato, onion and garlic under a flaky double crust. Sage and nutmeg give this Quebec holiday classic its warm, cozy flavor.

Lattice-topped cranberry raisin pie with a buttery vanilla filling and a sparkle of coarse sugar on top. A gorgeous, tart-sweet holiday pie that's a bold change from the usual pumpkin.

Grilled sirloin steak marinated in condensed tomato soup, Worcestershire sauce, and lemon juice, then served thinly sliced with the reserved marinade heated into a warm sauce.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Homemade King Cake with a rich sour cream yeast dough rolled with cinnamon sugar and shaped into an oval ring. Decorated with purple, green, and gold frosting and colored sugars for Mardi Gras.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.