3,647 can ding recipes

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

Boiled ham with potatoes and green beans cooked together in the same pot. A three-ingredient Southern one-pot dinner where the ham bone flavors everything as it simmers to falling-off-the-bone tender.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Gourmandise cheese topped with butter-toasted pine nuts for a rich, three-ingredient appetizer that comes together in under 15 minutes.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.