2,017 pantry recipes

I enjoyed this pan fried catfish with the whole family, they all love it so much!

Flaky pastry squares layered with spiced apple filling and crumbly streusel topping, drizzled with vanilla glaze. These hand-held treats bake up golden and taste like portable apple pie.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Easy no-fuss cheesecake blended in a food processor with sour cream, cream cheese, and one egg, baked in a graham cracker crust. Topped with fresh strawberries and whipped cream.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Pastry cheesecake crust with butter, sugar, egg, and flour. A sturdier, cookie-like base for springform cheesecakes when graham crumbs feel too crumbly.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Lamb shoulder in pastry, a British-style boneless lamb roast wrapped in flaky pastry and baked golden. A traditional Sunday-dinner centerpiece with countryside roots.

Chicken Florentine wrapped in flaky puff pastry: browned chicken breast layered with Dijon and nutmeg-spiced spinach, then baked golden in individual parcels. An elegant chicken Wellington-style main.