Recipe Sifter

Pastai Persli is a traditional Welsh parsley pie with bacon in a shortcrust pastry shell filled with an egg and milk custard. A savory, herb-forward British pie that's simple and satisfying.

Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.

Peggy's corn chowder builds a roux right in bacon drippings, then layers in milk, creamed corn, and potatoes for a thick, smoky weeknight bowl. Add clams for a coastal twist.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.

British-style seafood lasagne with haddock, cod, and prawns in a cheddar bechamel sauce with sweetcorn, hard-boiled eggs, and parsley. Baked golden for one hour.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.