3,812 low crab recipes

A retro no-bake icebox dessert with flavored gelatin, vanilla ice cream, and ladyfingers set in a springform pan. Just 4 ingredients and a few hours in the fridge.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Broiled Brie topped with sliced almonds and confectioners sugar, caramelized under the broiler until golden and bubbling. An impressive 4-ingredient appetizer you can prep days ahead.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

This is a vegetarian pizza, tastes very great, fresh and yummy!

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.

Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. What's more, the sauce goes equally well over lots of other fish and meat dishes.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.