792 smell recipes

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Diced lobster simmered in a sherry cream sauce with mushrooms, peppers, and pimentos, then spooned back into the shell and broiled with Parmesan. Southern fine dining at home.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Crispy tostada shells loaded pizza-style with salsa-tossed chicken, melted cheddar, black olives, green pepper, and cilantro. A fun, crunchy Mexican-pizza mashup ready in 40 minutes.

Hard-boiled eggs steeped overnight in a fragrant brew of black tea, star anise, cinnamon, soy sauce, and tangerine peel. Beautiful marbled shells reveal deeply seasoned, silky eggs.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.

Chinese-style steamed stuffed clams with cherrystones, minced pork, ginger, scallion, and soy. A dim sum appetizer with delicate seafood layered over savory pork in the half shell.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.

These beefy biscuit cups pack savory ground beef and spaghetti sauce into buttery biscuit shells topped with melted cheddar. A fun, hands-on dinner kids and adults both love.