3,813 smell recipes

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Honey almond tartlets with a flaky sour cream pastry shell, cream cheese and honey filling, toasted almonds, and fresh strawberries on top. An elegant make-ahead dessert.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

Apple lemon puff with butter-tender apple slices under a light, lemon-kissed souffle topping. A small-batch breakfast or dessert that bakes in under 20 minutes.

Invisible oatmeal cookies: small, soft drop cookies packed with raisins, chopped dates, pecans, warm cinnamon, and nutmeg. Called "invisible" because they disappear from the cookie jar fast.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Homemade pizza dough topped with creamy Brie, silky smoked salmon, red onion rings, and a drizzle of extra-virgin olive oil. A gourmet flatbread that makes 2 pies.

Fresh lump crabmeat in a creamy Chablis and mustard sauce with pimiento and green pepper, spooned into baking shells and microwaved in just 13 minutes. An elegant seafood appetizer for weeknight entertaining.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.