Recipe Sifter

One-skillet pork cashew stir fry with tenderloin strips, carrots, green pepper, and roasted cashews in a sweet soy-brown sugar sauce. A fast weeknight dinner served over rice in 40 minutes.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Orange turkey stir-fry with ginger, garlic, snow peas, and red bell pepper in a citrusy soy glaze. Fast, lean weeknight skillet dinner ready in about 25 minutes.

Orange pork stir-fry with tenderloin marinated in orange juice, soy sauce, ginger, and sherry. Tossed with fresh vegetables and cashews in a glossy orange sauce over rice.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Asian-inspired beef filets crusted in chopped peanuts, water chestnuts, and garlic, then baked and topped with a ginger-orange "August Moon" sauce. A retro fusion main dish for special occasions.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Oven-Baked Rum-Raisin-Apple Graham-Cracker Pie recipe

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.

Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.