1,161 patry recipes

This flavorful and tasty stir-fry takes no time to cook, a wonderful meatless dish can be served with rice, noodles or steamed buns.

Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.

A dairy-free Greek spinach pie with homemade olive oil pastry, fresh spinach, curly endive, dill, scallions, and lemon zest. Traditional Lenten spanakopita, completely vegan.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.

Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.

Use this brillant way to make your tofu taste super delicious with extra crunchy and crispy coating that adds texture and flavor.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.

A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.

Sweet potato and pineapple empanadas in a flaky cream cheese pastry with shredded coconut. Tropical dessert turnovers baked until golden brown.

If you need to make a quick dinner, try this dish which is sure to please your tastebuds and keep you and others full.

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Apple-cherry pie with a flaky shortening crust, quick tapioca thickener, and a nutmeg-sugar finish. The tart cherries brighten up classic apple pie in a way plain apples never do.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.