841 smell recipes

A great drink made with cranberry juice and hint of cinnamon. Great for a day outside or a dinner with your significant other.

Orange Jello salad with just cottage cheese and whipped topping. No boiling, no setting, no cooking at all. Dry Jello powder dissolves straight into the cottage cheese for a fluffy potluck side.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

High-protein cottage cheese vegetable dip blended smooth with Dijon mustard, curry powder, lemon juice, and onion. Lighter alternative to sour cream dip with a warm spice profile.

Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Santa's chocolate pie is a frozen mousse pie in a baked shell, built on melted chocolate, marshmallow creme, and whipped cream, with a whisper of coffee and almond. A make-ahead holiday dessert.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.

French cream pie is a vintage sour cream and raisin filling spiced with cinnamon, cooked custard-style in a double boiler, then chilled in a baked shell and crowned with billowy whipped cream.