5,053 pan pan recipes

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.

Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

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.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

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

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.

Homemade gyro meat made from ground lamb and beef, twice-ground for that signature fine, sliceable texture and seasoned with oregano, cumin, cinnamon, and paprika. Baked in a loaf pan, then sliced thin for pita gyros.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.