1,260 acorn recipes

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Mint chocolate chip crust layered with vanilla ice cream swirled in melted mint chocolate, domed and blanketed in golden meringue. The ultimate frozen showstopper dessert.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Homemade chocolate covered peanut clusters with just four ingredients: semisweet chocolate chips, corn syrup, water, and salted peanuts. Drop, chill, and devour. The easiest candy you'll ever make.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

Skillet pork chops simmered in a smoky-sweet tomato sauce with green peppers, onions, and a touch of chili powder. Hearty, homestyle comfort food ready in under an hour.

A delicious low-fat, low-sodium alternative to conventional corn chips.