2,338 shell recipes

Twice-baked stuffed potatoes filled with sour cream, butter, onions, and Parmesan. Fluffy mashed filling in a crispy potato shell.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Italian-style cheesecake with cream cheese and sieved cottage cheese, flavored with espresso and amaretto, baked in a lemon shortcrust shell with a lattice top.

Fisherman's pie with cod, catfish, shrimp, and crab in a creamy Tabasco-spiked sauce, topped with piped mashed potatoes and cheddar cheese in a potato shell crust.

Triple-chocolate dessert with a brownie shell, Kahlua-spiked chocolate mousse filling, and a coffee-chocolate glaze. A showpiece that needs thin slices and earns every one.

Georgian cheese pastries (khachapuri-style) with a three-cheese filling of Muenster, cheddar, and Parmesan with fresh mint, chives, and parsley in a buttery homemade pastry shell.

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

Caribbean-style baked crab in shells with curry powder, scallions, chili peppers, coriander, and breadcrumbs. A spicy, fragrant seafood appetizer for eight.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

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.