792 smell recipes

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

Hearty 4-egg omelet loaded with diced bologna, American cheese, onion, green pepper, and celery. A baking powder trick makes it extra fluffy. Ready in 15 minutes for 1.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Homemade pomander pebbles made with essential oils and clay litter. A simple DIY sachet alternative to scent drawers, closets, and small spaces.

Thai Makhua Phao Song Kruang: flame-charred eggplant topped with a savory stir-fried pork and prawn mixture seasoned with fish sauce, fermented soybeans, and garlic. Authentic smoky Thai eggplant dish.

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.