309 shelf recipes

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.

Spinach and three-cheese stuffed manicotti with sautéed mushrooms, baked in spaghetti sauce until bubbly. No-boil shells make this Florentine-style pasta a breeze.

A show-stopping layered blueberry pie with a white chocolate-coated crust, cooked blueberry filling, a fluffy blueberry Bavarian cream layer, and whipped cream on top. Five layers of blueberry heaven for your most impressive dessert spread.

Pumpkin dutch apple pie with sliced cinnamon-tossed apples on the bottom, a creamy spiced pumpkin custard middle, and a buttery walnut crumble on top. Two classic pies in one slice.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Egg-free spinach quiche with a creamy tofu filling, sautéed mushrooms, and fresh basil in a whole wheat crust, topped with overlapping tomato slices. A hearty vegetarian and vegan-friendly main that serves a crowd.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.