3,300 acorn recipes

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Homemade Cracker Jack-style caramel popcorn with peanuts, brown sugar, butter, and corn syrup. A crunchy, sweet snack that comes together in just 15 minutes.

Zesty Ranch Ribs: country-style pork ribs simmered tender, then baked in a tangy ketchup-and-cider-vinegar BBQ sauce with a touch of liquid smoke. Mid-century cookout staple.

Cherry pork loin roast rubbed with thyme and black pepper, then glazed with a sweet-tart cherry preserve sauce spiked with red wine vinegar, cloves, nutmeg, and cinnamon.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Popcorn snowman craft built from hard-ball-stage caramel popcorn, stacked into a holiday centerpiece with gumdrop features and raisin buttons. A sweet, edible Christmas decoration kids can help make.

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.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.