3,263 smelt recipes

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.

Turkey and spinach phyllo pie: ground turkey seasoned with cumin and nutmeg, layered with sauteed onions, fresh spinach, and mozzarella in buttery filo pastry, finished with sesame seeds.

French silk pie with a cloud-soft, no-bake chocolate filling whipped from butter, sugar, eggs, and unsweetened chocolate. Set overnight in a flaky pie shell for the silkiest slice.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Black currant vodka cheesecake on a toasted almond and graham crust, baked low in a water bath for a silky, crack-free top. Crowned with fresh strawberries and a glossy strawberry-Kurant glaze.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Cranberry swirl cheesecake on a vanilla wafer crust with sour cream topping and fresh cranberry orange compote. A stunning make-ahead holiday dessert.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Chocolate cheesecake bars with a brown sugar graham cracker crust, cocoa-rich cream cheese filling, and a smooth vanilla cream cheese topping. Three layers of bliss in every bite.

Can use other grains or fruit that go with yogurt.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Tender beef stew loaded with mushrooms, tomatoes, and carrots, topped with golden sour cream dumplings baked until crisp on top. Hearty comfort food from the Dutch oven.

Creamy lemon lobster rolls with chunks of cooked lobster meat in lemon-mayo dressing with celery, red onion, and parsley. Buttered, toasted buns. Maine-style classic.

Broiled chicken breasts marinated in lemon juice, olive oil, garlic, and fresh oregano, then basted with herbed lemon butter. Mediterranean flavors with a golden, charred finish.