428 smell recipes

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

A sweet and delectable homemade liqueur made with vodka.

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.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Eggplant kimchi (gaji kimchi): small slashed eggplants brined, then stuffed with a punchy soy-vinegar-garlic-ginger-scallion dressing and fermented overnight. A quick Korean-style eggplant kimchi with bright, savory flavor.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.