Grain recipe collection

Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.

Peanut butter banana milkshake with rolled oats blended in for extra body and protein. A filling, creamy shake with honey and vanilla, no ice cream needed.

Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Pan-seared pork chops with a quick peanut ginger sauce made from chicken broth, peanut butter, and lemon juice. Served over noodles and topped with chopped peanuts.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.