655 smelt recipes

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Buttermilk chocolate quick bread studded with pecans and maraschino cherries, baked in mini loaf pans and topped with a creamy cherry glaze. A rich, fudgy bread that's more dessert than breakfast.

Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

Slow-roasted pork loin smothered in molasses-spiked sauerkraut and tomato sauce, served with cinnamon-butter apples. A hearty German-American Sunday roast for a crowd.

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that'll ruin you for ordinary desserts.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Savory chicken pot pies built properly: poached chicken, tarragon-scented gravy made from real stock, pearl onions, potato, broccoli, and mushrooms, all tucked under a rich pastry crust cracked with steam vents.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Tender rum-soaked bundt cake made with vanilla pudding mix and toasted walnuts. The rum-butter glaze seeps into every crevice for boozy, buttery bliss at potlucks.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.

Homemade English muffins cooked on a bakestone or griddle, not baked. A classic British recipe with yeast dough that produces nooks and crannies for melting butter.