740 shelf recipes

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Traditional Italian-style almond macaroons made with just four ingredients: almond paste, powdered sugar, egg whites, and a pinch of salt. Naturally gluten-free with crisp shells and chewy almond centers.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Fresh banana-pineapple sorbet churned with low-fat yogurt and honey, served in a hollowed-out pineapple shell for a stunning tropical presentation. Light, fruity, and low-fat.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Slow-baked caramelized peanuts coated in brown sugar, salt, and a thin egg white wash. A holiday gift candy with a crunchy, candied shell and deep molasses sweetness.