792 smell recipes

Crunchy Asian chicken salad loaded with toasted almonds, sesame seeds, water chestnuts, and crispy chow mein noodles in a sweet vinegar dressing. No cooking required.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Thai Noodles with Vegetable and Curry Sauce recipe

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.

Baked mac and cheese loaded with smoky leftover ham and pan-fried onions, topped with melty mozzarella and golden breadcrumbs. The tastiest way to put that holiday spiral ham to work.

Thai stir-fried shrimp with lemongrass, dried red chilies, mushrooms, and snow peas in a fish sauce glaze. Fragrant, spicy, and ready in 30 minutes.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.