Recipe Sifter

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

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.

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.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

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.

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.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

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.

Pressed sandwich: hollowed French bread stuffed with sliced meat, crisp bacon, melted brie, and caramelized onions, then pressed golden in a skillet. Panini-style meat lover's sandwich without a press.

Make your family seafood lovers with this scrumptious dish that's easy to make and is stress free!

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.