10,000 can ding recipes

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Potato and adzuki bean patties coated in grated Parmesan and pan-fried until golden. A vegetarian main with a crispy cheese crust and creamy mashed interior.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Spicy chicken quesadillas with chili sauce, fresh jalapeno, and melted cheddar in crispy flour tortillas. Ready in 30 minutes, serve with salsa and black beans.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Fruit basket salad dressing with dried figs, orange yogurt, crushed pineapple, and nutmeg. A creamy, naturally sweet topping for fresh fruit salads. No cooking, just stir and chill.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Sear jumbo shrimp in olive oil, deglaze with white wine, and toss with butter and pasta for a restaurant-worthy dinner that's done in 15 minutes flat.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!