3,813 smell recipes

Bread and butter pickles with crisp cucumber slices in a sweet-tangy brine flavored with mustard seed, celery seed, ginger, and turmeric. Classic small-batch canning recipe for crunchy sandwich pickles.

A one-dish cod casserole with sliced red potatoes, broccoli spears, and white sauce, topped with seasoned breadcrumbs and baked until golden. Uses frozen fish straight from the freezer for a no-thaw weeknight dinner.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

Homemade chocolate peanut butter cups: milk chocolate shells filled with sweet peanut butter centers. Better than store-bought, made in candy cups in 30 minutes.

Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

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.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.

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.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.