1,260 acorn recipes

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Syros Island nougat is a traditional Greek confection of whipped egg whites, honey, and sugar syrup folded with toasted pistachios. Chewy, fragrant, and wrapped in wax paper like a gift from a Mediterranean candy shop.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Creamy garden vegetable soup made entirely in the microwave with cabbage, carrots, zucchini, corn, green beans, and fresh basil in a milk-based broth. Ready in 30 minutes, no stovetop needed.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.