2,338 shell recipes

New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

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.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Beat sugar and butter until -light. Blend in egg and -flour. Mix well and spread onto -bottom of 10-inch -springform pan. Bake at 450-degrees for 10 -minutes.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Pineapple cheesecake made easy: a buttery graham crust under a creamy filling loaded with crushed pineapple, smooth cream cheese, and a touch of cornstarch to set it rich and sliceable. Tropical, tangy, and crowd-sized.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.