3,300 acorn recipes

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Cinnamon apple popcorn with dried apples, pecan halves, brown sugar butter, nutmeg, and vanilla. Baked low and slow for a crispy, spiced snack mix.

George Washington's gingerbread cream pie: a spiced molasses gingerbread cake split and filled with a vanilla-apricot custard set with gelatin. A historic American dessert with deep, warm flavors.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Fresh strawberry pie with a glossy cornstarch glaze made in the microwave. Whole berries folded into a cooked strawberry filling, chilled until set. No oven needed for the filling.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

Marshmallow popcorn Christmas tree, a green-tinted popcorn cone made with melted marshmallows, lime jello, and butter. The edible holiday centerpiece kids can build and decorate.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.