50 pantke recipes

Oma Pantke's German green bean stew with stewing beef, mashed potatoes, and savory seasoning. A thick, hearty Eintopf passed down through generations.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Best ever French bread uses a stir-and-rest method instead of kneading for a crusty, chewy loaf with a glossy egg-washed crust. Adapts to wheat, rye, cheese, or herb.

Classic French crepe batter blended smooth with flour, eggs, milk, and melted butter. Rests one hour, makes thin lacy crepes. Freezes beautifully for make-ahead meals.

Buttermilk pancakes made with a thin pour batter that bubbles up tender and tall. Quick weekday breakfast, ready in 20 minutes with pantry staples.

Flaky buttermilk biscuits with golden-brown tops, ready in 30 minutes from a simple dough enriched with eggs and butter. These American-style biscuits rise tall and tender, perfect for soaking up gravy or splitting for breakfast sandwiches.

Herb-roasted Thanksgiving turkey with fresh sage, marjoram, and thyme tucked right under the skin and a lemon-lime glaze brushed on at the end for a glossy, citrus-bright finish. The holiday centerpiece, done simply.

Tender flaky biscuits made with cake flour, butter, milk, and an egg. Cornmeal-dusted pan for crisp bottoms and biscuits set close so they rise tall instead of spreading.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Moist cinnamon-spiced quick bread made with shredded summer squash or zucchini, baked in a single loaf pan. The best way to use up garden squash, with a tender crumb and warm vanilla flavor in every slice.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Friendship cake using yellow cake mix, vanilla pudding, brandied starter fruit, raisins, and pecans baked in a Bundt pan. The shortcut version of the gifted-starter holiday cake.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.