2,667 can ding recipes

Treat your family to this succulent pot roast that is fit for a royal feast!

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Scrumptious cabbage rolls that are made with this basic recipe that will find its place in your cookbook.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Soy-glazed seared tuna steaks over mixed greens with caramelized onions, summer squash, and a fiery orange-curry-habanero sauce. A restaurant-worthy plate at home.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Quick Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red pepper. Marinated in sherry and soy for a glossy, savory-sweet glaze that's ready in under an hour.

Traditional Moroccan couscous with lamb shanks, saffron, pumpkin, turnips, cabbage, and chickpeas served over buttery couscous with raisins. A spectacular North African feast that feeds six generously.