485 shelf recipes

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Elegant meringue pie shell filled with fresh strawberries, chocolate drizzle, and billowy whipped cream. This crispy, nutty crust bakes overnight in a cooling oven.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

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.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Irish whiskey pie is a no-bake chiffon dessert: a light, boozy whiskey-spiked custard set with gelatin, folded with whipped cream, and chilled in a pie shell under shaved chocolate. A grown-up treat.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.