Recipe Sifter

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

cookies made from leftover pie crust with cinnamon sugar

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

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 teriyaki burgers grill juicy beef patties topped with caramelized pineapple rings and finished with a punchy wasabi-soy mayo. A backyard burger upgrade with sweet, savory, and sinus-clearing heat.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Pizza tuna melt on pita bread with oil-packed tuna, mozzarella, fresh tomato, and basil baked until bubbly. A quick Italian-style open-faced tuna melt that's ready in 10 minutes.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.