5,151 pastie recipes

Low fat pumpkin cookies. Pumpkin, cranberry and pecans make these soft flavorful cookies that are perfect for Thanksgiving. I've lowered the amount of saturated fat, lowered the amount of sugar and switched the whole wheat flour to boost fiber.

An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.

Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.

Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.

Chunks of lobster meat sauteed in butter, peppers, garlic and onions served over bowtie pasta.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.