361 pantry recipes

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Flaky puff pastry twists layered with hazelnuts and sugar, baked golden, then painted with melted chocolate. An elegant 3-ingredient bakery-style treat ready in 25 minutes.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.