457 shell recipes

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Homemade Chinese egg rolls stuffed with roast pork, shrimp, bean sprouts, mushrooms, and water chestnuts, fried golden and crispy. A classic appetizer with a crunchy shell and savory, textured filling.

Elegant crab and asparagus quiche with Parmesan, nutmeg, and a hint of cayenne baked in a flaky pastry shell. A show-stopping brunch centerpiece with just 5 filling ingredients.

Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

These apricot canapes are so easy to make, and they taste absolutely delicious. Slightly sour, a bit of sweet, nutty and peppery tastes are all in one bite. Just pick it up, and put in your mouth.