3,739 smell recipes

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Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.

*When you buy carambola, also called star fruit, look for ones that are uniformly yellow to orange and have a subtle perfume. If they are green, they aren't ripe and won't yield a great deal of flavor. At their ripest, their flavor is an unmistakably tropical combination of apple, banana and lychee.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.

Try something different than the original kabobs, with this simple recipe that is hassle-free!

Steamed shrimp dumplings with ground turkey, dried mushrooms, and green onions wrapped in wonton skins. Served with a soy-ginger-honey dipping sauce, these 24 bite-sized parcels are a lighter take on dim sum favorites.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!