Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water ...

This dish is a bit fiddly, as it takes a while to get all the crab meat from the shell, but the work is not difficult. Look for crabs that are lively and heavy, and buy them on the day you're ...

At its core, this dish consists of conch-shaped pasta shells that are filled and baked with sauce. The filling and sauce can vary depending on the recipe. However, it's common to see the shells ...

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

When ready to serve, the crisp outer shell ... schaum torte in the following centuries. These tortes expanded out of Europe ...

Take this Creamy Shells with Mushrooms and Spinach recipe. It's ready to eat in just 25 minutes. Plus, it's a hearty meatless main that will satisfy the hungriest of appetites. When sauteing ...

But this summer chili recipe, cooked with fresh shell beans, takes less time. Make it even spicier if you want, or make it milder and provide a bottle of hot sauce along with the other garnishes.

Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita by Melissa Hamilton & Christopher Hirsheimer/Andrews McMeel Publishing, 2012.

Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook, 2-3 minutes (depending on size of crabs). Baste crabs with Old Bay ...