3,813 smell recipes

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Golden-browned chicken simmers with plump shrimp in a velvety red wine and tomato sauce laced with garlic, Italian herbs, and fresh parsley. A rustic Italian-American showstopper for date night or Sunday supper.

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Honey wheat bread for the bread machine with whole-wheat flour, raw honey, and a small boost of vital wheat gluten for a tall, soft loaf. Six ingredients, dump-and-press easy.

Cream consomme with grated apple, onion, curry powder, and paprika, pureed smooth and served in small cups with chopped apple garnish. Elegant and simple.

Elegant meringue pie shell filled with fresh strawberries, chocolate drizzle, and billowy whipped cream. This crispy, nutty crust bakes overnight in a cooling oven.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Crispy double-fried shrimp coated in cornstarch and egg batter with sesame oil. A Chinese-style golden fried shrimp with a shatteringly crunchy shell.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Crock pot sweet and sour chicken in a homemade sauce of brown sugar, vinegar, soy, and pineapple, thickened glossy and loaded with peppers and onion. A from-scratch slow cooker take on takeout.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

No-bake coconut bon-bons loaded with pecans and sweetened condensed milk, dipped in a glossy chocolate shell. A classic holiday candy that's simple to make and even harder to stop eating. Makes 2 dozen.