1,480 pan pan recipes

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

A bread machine oat loaf sweetened with honey and applesauce, spiced with cinnamon, nutmeg, ginger, and cloves. Just load the pan, press start, and let the machine do the work.

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.