Recipe Sifter

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Pickled green mangos in a sweet-sour brine with vinegar, sugar, Hawaiian salt, and Chinese five spice powder. A tangy island-style preserve that's ready in 2 to 3 days.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Sweet dill pickles made by transforming store-bought dills into garlicky sweet pickles with a vinegar-sugar brine. Southern bread-and-butter style shortcut.

Cold rice salad with tuna, hard-boiled eggs, tomato wedges, and celery tossed in a homemade French dressing. A portable, jar-friendly picnic salad that travels well.

Pimiento cheese with a homemade cooked sweet-sour dressing instead of mayo, folded into sharp cheddar and chopped pimientos. A Southern classic with an old-school twist.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Classic poppy seed dressing with sugar, dry mustard, vinegar, onion juice, and oil beaten thick. Sweet, tangy, and studded with crunchy seeds. A staple for fruit and spinach salads.

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Tender beef chuck pot roast slow-simmered in a tangy homemade barbecue sauce with ketchup, vinegar, brown sugar, and Worcestershire. Fork-tender and packed with smoky-sweet flavor.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.