1,098 melt recipes

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.

Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Crispy Mexican style dumplings, like super-mini burritos.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!

Pollo a la creme with sauteed chicken in sweet cream served inside a baked noodle ring mold with cheese and bechamel. A vintage dinner party showpiece with French technique.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.