3,813 smell recipes

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.

Grilled salmon with potato and watercress salad, a smoky indirect-grilled salmon served over pickled red onion potato salad and peppery watercress. Low-fat summer dinner for six.

Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

This rustic peach galette doesn't require fancy tart pan or complicated pinchy skill to make a delicate crust. This rustic galette is very simple and easy to make, meanwhile lots of fresh seasonal peaches are filled into it. A definite summer dessert, light, fruity and very delicious, which will satisfy your sweet tooth and the craving for dessert.

Fresh banana-pineapple sorbet churned with low-fat yogurt and honey, served in a hollowed-out pineapple shell for a stunning tropical presentation. Light, fruity, and low-fat.

Watermelon salsa with fresh cilantro, red onion, and balsamic vinegar. Sweet, tangy, and refreshing, served straight from the watermelon shell for a stunning summer presentation.

Spiced shrimp with broiled polenta stacks lemon-sage shrimp onto crisp-broiled polenta rounds, finished with crumbled prosciutto. An elegant, quick New Year's Eve appetizer or small-plate main.

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Snails Menetrel are classic French escargots packed into shells with a garlic, parsley, shallot, and anchovy butter, sprinkled with breadcrumbs, and baked until bubbling. A traditional French bistro appetizer.

Tall, hollow popovers baked from a simple egg-and-milk batter and served warm with homemade plum-raspberry jam. A from-scratch breakfast bread with crisp shells and custardy centers.