792 smell recipes

A quick and easy to make delicious creamy salad dressing. Lower in fat and much tastier than store bought dressings.

Make these pickled mushrooms for hot-dog or hamburger toppings, or serve it as a simply tasty side dish along with any barbecued meat.

Silky chocolate truffles with semi-sweet chocolate, butter, and egg yolks rolled in cocoa powder. Five-ingredient French-style confection that turns pantry basics into an elegant gift.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

These mini quiches are easy to make, great for breakfast, brunch, or lunch. Much lower fat and healthier than your regular quiche, and they taste delicious too.

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.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Classic Eton mess with fresh strawberries macerated in Kirsch, whipped cream, and crushed meringue shells. A beloved British summer dessert that takes minutes to assemble.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Single-jar homemade dill pickles with fresh dill heads, garlic, and apple cider vinegar brine. Small-batch refrigerator pickles that cure for 2 weeks before they're ready.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

This should be one of the easiest and yummiest way to cook tuna. The beurre blanc was creamy and rich, wasabi added a bit zing. We didn't have cream, so just used milk instead, which was rich enough to our taste, and it worked deliciously with tuna. Sesame seeds added a bit crunch and nice nuttiness. The salmon was cooked to perfection, seared on both sides, and still moist on the inside. A very impressive dish.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.