2,656 shelf recipes

Lobster and corn chowder with shell-infused half-and-half, fresh corn, and tender potatoes. A New England-style chowder that extracts maximum flavor from the whole lobster.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Tom yum-style hot and sour shrimp soup builds a fragrant broth from shrimp shells, lemongrass, lime peel, and chile, finished with fish sauce, lime juice, mint, and cilantro. Authentic Thai flavor.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

Georgian cheese pastries (khachapuri-style) with a three-cheese filling of Muenster, cheddar, and Parmesan with fresh mint, chives, and parsley in a buttery homemade pastry shell.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Beef quiche with dried beef, mushrooms, and Swiss cheese in a homemade Parmesan crust. A savory, hearty quiche with two kinds of cheese and a flaky, nutty pastry shell.

Lemon herb barbecued shrimp skewered and grilled with a ketchup-based sauce spiced with coriander, cumin, ginger, and cayenne. Includes chopped lemon rind for bold citrus punch.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.