1,480 pan pan recipes

Mustard fried caribou steaks coated in Dijon and horseradish, then pan-seared to medium rare. A quick wild game recipe with bold, peppery crust and juicy pink center.

Buttermilk biscuits with country milk gravy is the Southern breakfast that built a thousand mornings. Flaky, tall biscuits split open and smothered in peppery, pan-dripping gravy.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.

Homemade pita bread with the puffed pocket: bread flour, yeast, oil, and a hot oven. Soft, chewy rounds for stuffing, dipping, or tearing fresh from the pan.

Cabbage and potatoes skillet: diced potatoes browned in bacon fat, then tossed with shredded cabbage, onion and a splash of beer and vinegar. Rustic Irish-German one-pan side.

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

Creamy peanut butter fudge with marshmallow cream for guaranteed-smooth texture, no graininess, no failed batches. A full pound of peanut butter per pan delivers rich, melt-in-mouth squares.

Roti pancakes are soft Caribbean-Indian flatbreads rolled twice and pan-cooked on a hot griddle. Five-ingredient bread perfect for scooping curry, wrapping fillings, or eating with butter.

Quick, easy and delicious. These sausages are perfect for grilling indoor or BBQ at your backyard. Or just cooking in the pan is also very tasty.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Urad dal ki roti folds spiced black gram lentils right into the dough, then pan-fries into hearty North Indian flatbread studded with green chilies, onion and tangy pomegranate seeds.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.