Meet/9 recipes

Those who love meat balls with surely enjoy this scrumptious recipe that doesn't take long to prepare.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Maine lobster quiche with sherry-soaked lobster meat, celery, and a rich egg cream custard in a flaky pie shell. An elegant brunch centerpiece from New England.

Cranberry mince pie with a layer of prepared mincemeat topped with fresh cranberry sauce in a double crust, brushed with egg wash and baked golden. A holiday classic.

Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.

Crab and spinach quiche loaded with Swiss and Parmesan in a flaky crust, kissed with nutmeg. Makes two full pies, so there's plenty for brunch guests and leftovers.

Cocktail seafood Swiss quiche bakes crab and shrimp into a creamy custard of eggs, milk, mayonnaise, and nutty Swiss cheese. A make-ahead party slice that cuts cleanly into bite-size cocktail wedges.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

Savory crab and green onion pie baked in a flaky crust with lemon-spiked egg custard and two layers of melted cheese. Serve warm or at room temperature for easy entertaining.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.