2,393 shell recipes

Fresh lima beans simmered with sliced smoked sausage, onions, and bacon drippings. A no-fuss Southern one-pot meal with big smoky flavor.

Sour cream raisin pie is an old-fashioned Midwestern custard pie with plump raisins suspended in tangy sour cream filling, scented with nutmeg and vanilla. Simple flaky crust, no meringue required.

Individual beef Wellington with sherry-mushroom duxelles on top of each filet, wrapped in puff pastry. Single-serving portions that bake quickly and hit the table pink in the center.

Thai Makhua Phao Song Kruang: flame-charred eggplant topped with a savory stir-fried pork and prawn mixture seasoned with fish sauce, fermented soybeans, and garlic. Authentic smoky Thai eggplant dish.

Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Creamy no-fuss blueberry cheese pie with a buttery graham cracker crust, smooth cream cheese and sour cream filling, and glossy blueberry topping. Just 30 minutes from counter to fridge for an easy make-ahead dessert.

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Sauteed shrimp and rice with fresh corn, white wine, basil, and thyme cooked in one pan. Summer weeknight seafood dinner ready in 40 minutes, equally good cold the next day.

Hazelnut cheesecake with a toasted hazelnut and vanilla wafer crust, creme de cocoa in the filling, and a broiled sour cream topping. Rich and nutty.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.