Recipe Sifter

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Pineapple-pear mold is a light, refreshing gelatin salad made with orange juice, crushed pineapple, and sliced pears. A retro potluck classic with no added sugar.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Pizza muffins top split English muffins with sauce, cheese, ham, and pineapple, then broil until bubbly. A 5-minute after-school snack or lazy-night dinner.

Polynesian bombe is a three-layer frozen dessert of mango, raspberry, and lime ices molded into a showstopper dome. Make-ahead tropical finale with zero baking.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Reduced Fat Cream Cheese Frosting (For Vegetable Cakes) recipe

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.