2,522 pan recipes

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Quick Chicago-style deep dish pizza using refrigerator biscuits for the crust, loaded with seasoned ground beef, mushrooms, fresh tomato, and stretchy mozzarella.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

Egg and beansprout risotto made with cracked wheat instead of rice, simmered with tomatoes, mushrooms, green pepper, and satay sauce. A hearty vegetarian one-pan dish with an Asian-British fusion twist.

Whole wheat penne in a creamy tomato-vodka sauce with crispy pancetta, garlic, a kick of cayenne, and fresh basil. Your new favorite weeknight penne alla vodka.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Ozark venison stroganoff marinates deer cubes, browns them in shortening, then simmers with mushrooms in cream of tomato soup before finishing with sour cream. Hunter's-style game stew over rice or potatoes.

One-skillet Spanish noodles with ground chicken, bell peppers, onions, crushed tomatoes, and a kick of chili sauce. Egg noodles cook right in the sauce for easy cleanup.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Oven-baked Texarkana chili with ground round steak, hot chile powder, cumin, and kidney beans simmered low and slow in a flour-thickened gravy. Border-town bold.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.