Dairy recipe collection

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.

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.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.

Classic American potato salad with hard-boiled eggs, celery, onion, mustard, and sweet relish in a creamy mayo dressing. Served chilled with a paprika finish.

Applesauce brownies with no butter or oil, loaded with pecans and chocolate chips. A full cup of applesauce keeps them fudgy while cocoa powder brings deep chocolate flavor.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Prosciutto-wrapped asparagus bundles topped with Parmesan and broiled until the cheese crisps. An elegant low-carb appetizer with just 6 ingredients.

Prosiutto & Mushroom Ravioli with Fried Sage recipe

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.