792 smell recipes

Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Ham and egg quiche in a crisp blind-baked shortcrust shell, with a creamy ham filling and whole eggs cracked on top so the yolks bake into golden domes. An easy brunch or lunch bake.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Broiled crab melt on English muffins with crabmeat, tomato sauce, pimento olives, and melted cheddar. Mix, chill an hour to blend flavors, then broil until bubbly and golden.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

No-bake chocolate almond pie with a crunchy chocolate-almond shell, marshmallow mousse filling, and whipped cream. Chills overnight for a silky, fudgy slice.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Layered green chili and tortilla casserole with seasoned ground beef, melted cheddar, mild green chiles, ripe olives, and oil-softened corn tortillas. Weeknight-friendly Tex-Mex comfort.

Spiced shrimp with broiled polenta stacks lemon-sage shrimp onto crisp-broiled polenta rounds, finished with crumbled prosciutto. An elegant, quick New Year's Eve appetizer or small-plate main.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.