2,656 shelf recipes

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Grilled chicken quesadillas with fire-roasted poblano peppers, cheddar, and Monterey Jack cheese in flour tortillas. Cooked in a dry skillet for a crispy, golden shell with no added oil.

Crispy fried won tons filled with chopped dates and walnuts. A sweet three-ingredient appetizer or dessert with a crunchy shell and sticky fruit-nut center.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Italian fried knots dipped in honey glaze and topped with colorful non-pareils. A traditional Italian-American holiday pastry with a crispy, golden shell and sweet honey coating.

Festive raisin tarts with a brown sugar, walnut, and orange juice filling in mini pastry shells. Bite-sized holiday treats similar to butter tarts, topped with whipped cream.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Crispy battered shrimp tossed in warm honey and sesame oil, sprinkled with toasted sesame seeds. A Chinese restaurant favorite made at home in the wok.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.