740 shelf recipes

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Crisp holiday meringue shells filled with tangy lime sherbet and topped with cranberry sauce. A stunning festive dessert with only six ingredients.

SPAM salad with toasted almonds, celery, and dill relish served in crispy broiled tortilla cones. A fun, hand-held lunch with crunchy shells and creamy filling.

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

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

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Peanuts and slivers: Asian-style fried peanuts tossed with crisp golden garlic slivers and salt. An addictive bar snack that disappears by the handful.

Chocolate banana pudding pie layers a chocolate shell, sliced bananas, vanilla pudding, and whipped topping in a graham cracker crust. A no-bake icebox pie kids love.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.