663 smelt recipes

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

Hearty skillet cornbread loaded with creamed corn, mozzarella, sun-dried tomatoes, garlic, and fresh basil. Baked in a preheated cast iron pan for a crispy bottom and savory Italian twist.

Hoosier supper, an Indiana-style ground beef and rice casserole loaded with eggplant, tomato, and onion soup mix, finished under a parmesan bread crumb crust with ripe olives.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Irish parsnip cakes mashed with butter and a pinch of mace, breaded and fried golden. Crisp outside, sweet and creamy inside. A traditional cool-weather side or vegetarian main.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

Jambalaya casserole with bacon, ham, shrimp, and elbow macaroni baked in a tomato sauce with a Parmesan breadcrumb topping. A Cajun-inspired baked pasta dish ready in an hour.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Key lime cheesecake on a buttery shortbread cookie crust, finished with a glossy raspberry-currant sauce. Tangy lime, dense and creamy filling, ruby fruit topping for a stunning slice.

Creamy white chocolate cheesecake on a graham cracker crust, topped with a glossy cranberry glaze and chocolate gratings. A stunning holiday dessert baked in a water bath for silky texture.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.