Recipe Sifter

Persian kebabs marinate cubed lamb in lemon juice, garlic, and bay leaf, then thread the meat with tomato, green pepper, and eggplant for grilling. Bright, herby skewers built for the barbecue.

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Pickled sweet and sour fish marinated in vinegar with peppercorns and allspice. Firm white fish coated in rye flour, pan-fried, then marinated up to 3 days.

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.

Pisnyi borsch is a meatless Ukrainian beet soup with dried boletus mushrooms, beet kvas, root vegetables, and fresh dill. A clear, jewel-toned broth served over vushka dumplings for a traditional Lenten meal.

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.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

Poor man's lasagne, a one-pot ground beef and macaroni casserole with tomato sauce, mushrooms, and a cheesy topping. A budget-friendly skillet-to-oven alternative to layered lasagna in under an hour.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Pureed potato soup with just potatoes, onion, celery, stock, and a bay leaf. Seven ingredients, 30 minutes, naturally creamy without any dairy.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.