621 shell recipes

Quick vegetarian pizza on a Boboli crust topped with fresh tomato, broccoli florets, red onion, basil, and melted mozzarella. Ready in about 25 minutes, weeknight-friendly meatless dinner.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

Vegan tofu pesto quiche with soft tofu and basil pesto blended smooth, poured over mushrooms and tomatoes in a pie shell. An eggless, dairy-free quiche with just 5 ingredients.

Three-ingredient kielbasa, kidney beans, and pasta shells. The kind of dorm-room or hunting-cabin dinner that delivers protein and comfort fast. Ready in 30 minutes.

Tuna lemon pasta, a light pantry dinner of shells and flaked tuna tossed in a bright lemon, wine, and broth sauce with scallions. A quick, fresh weeknight meal that skips the heavy cream.

Live blue crabs steamed in beer, vinegar, and Old Bay-style seafood seasoning until bright red. A classic Chesapeake Bay crab feast recipe that's simple, messy, and absolutely worth it.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

Famous lemon meringue pie shortcuts the curd using a packet of lemon pudding pie filling boosted with extra fresh lemon juice and butter. Topped with French meringue, ready in under an hour.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

Dried cherry apple pie: a twist on classic apple pie with tart dried cherries tucked among cinnamon-spiced apple slices. The cherries plump up in the juices for bursts of tangy flavor.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

Fresh strawberry pie piles two pints of glazed whole berries into a baked pie shell, then crowns the lot with real whipped cream. A summer-stand classic with no fillers and no fuss.