10,000 can ding recipes

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Mild curry powder blend of toasted cloves, cinnamon, black pepper, mace, cardamom, cumin, and bay leaves, ground fresh and aged for a smooth, mellow finish. The homemade pantry blend that ages a year in the jar.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Apple-nut pancakes with diced apples, walnuts, cinnamon, and cloves blended right into the batter. A warmly spiced fall breakfast that comes together in the food processor.

One-pan breakfast hash with crispy potatoes, bell peppers, and onions topped with eggs and melted cheddar. Hearty skillet meal ready in 40 minutes.

Everyone loves my hearty ground beef and bean chili!

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Homemade mac and cheese from scratch with real cheddar, butter roux, and elbow pasta. Creamy stovetop recipe ready in 30 minutes, no box needed.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Old-school big-batch chili with whole beef roast, soup bone, cooked pinto beans, and a hit of Mexene chili powder and cumin. Slow-simmered for deep beefy stock and tender chunks.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.