440 shell recipes

A great drink made with cranberry juice and hint of cinnamon. Great for a day outside or a dinner with your significant other.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

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.

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.

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.

Raw Fruit Pie or Tart with Apple-Juice Glaze recipe

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

No-bake chocolate pie made with melted Hershey's almond bars folded into whipped cream and chilled overnight. A four-ingredient dessert that turns candy bars into a silky chilled chocolate-almond mousse pie.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Pecan-crusted grouper bakes flaky white fish under a Dijon-and-pecan crust for a crunchy, buttery shell with no skillet of hot oil. A 35-minute Southern-style fish dinner.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too.