1,966 pantry recipes

Honey poppy seed muffins with whole wheat pastry flour and sunflower oil. Boiling milk activates poppy seeds for intense nutty flavor. Naturally sweetened brunch muffins make 12.

Ham and Swiss cheese quiche with green peppers and scallions in a mayonnaise-enriched custard. Blind-baked crust keeps the bottom crisp and flaky.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Spanakopitta Me Avga (Spinach Pie with Eggs) recipe

Italian Easter pie with layers of ricotta, mozzarella, smoked ham, spinach, sweet red peppers and fresh basil between two flaky pie crusts. A hearty holiday centerpiece served warm or room temperature.

Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.

Empanadas, Latin American hand pies filled with seasoned ground beef, hard-boiled egg, raisins, and green olives, wrapped in flaky pastry. Fried or baked, perfect for parties and lunchboxes.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Dense, energy-packed whole wheat bread sweetened with honey, molasses, and sugar, loaded with sesame seeds and wheat germ. Baked low and slow into a hearty trail bread built for long hikes and outdoor adventures.

Old-fashioned raisin pie with brown sugar, walnuts, and a hit of orange drink mix in the filling. The double-crust country dessert often called funeral pie for its long shelf life.

Raisin apple pie fills a flaky lattice crust with plumped raisins, apple juice custard, and a swirl of molasses and cinnamon. An old-fashioned spiced dessert with a deep golden crust.