578 shelf recipes

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.

A quick, easy and delicious stir-fry, serve it over a bed of rice, yum!

Elegant creamy pumpkin soup from fresh roasted pumpkin, enriched with cream and served in a hollowed pumpkin shell for impressive fall entertaining.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

No fuss pecan pie: just six pantry ingredients stirred together and poured into a pie shell. Sticky, gooey, toasty-pecan classic with a perfect set every time. The holiday dessert that bakes itself.

This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

A moist, fluffy and delicious carrot cake, and it is very easy to make, it's always a hit at my family dinner table.