3,186 smelt recipes

Bourbon-soaked fruit and nut turkey stuffing with prunes, apricots, cranberries, macadamias, cashews, and walnuts. Festive, nutty, and richly spiced.

Poinsettia pie with a chocolate wafer crust, creme de menthe chiffon filling, and decorative red and white chocolate leaves arranged like the holiday flower. A Christmas centerpiece dessert.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Adorable Halloween ghost biscotti dipped in white chocolate with candy decorations. Crunchy orange-almond cookies perfect for trick-or-treaters and fall parties.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Rich gluten-free chocolate cake with almond meal, raw cacao, and coconut sugar. Includes chocolate ganache topping for 15 servings.

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.

Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

These savory pancakes are made with spinach and scallions, served with lime-cilantro butter, they are one of the best pancakes we have ever had. Rich, tasty and refreshing are all in one bite.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.