Recipe Sifter

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Overnight porridge with cracked wheat, rolled oats, molasses, and dried fruit soaked overnight then cooked in minutes. A hearty, make-ahead whole grain breakfast with no added sugar.

Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.