1,480 pan pan recipes

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

Sauteed orange roughy in white wine with garlic, dill, and mushrooms. A light, quick-cooking fish dinner ready in under 30 minutes with a simple pan sauce and fresh lemon.

One-pot arroz con pollo with saffron yellow rice, chicken, tomatoes, green peppers, peas, and pimientos. A classic Latin comfort meal cooked in a single pan.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.