3,053 can ding recipes

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.

Bite-sized baked turkey meatballs seasoned with curry powder and served with a cool yogurt-chutney dipping sauce. Makes 48 pieces for parties and game day. Oven or microwave ready in under 35 minutes.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Chili brunch egg bake mixes a dozen eggs with cheddar, cottage cheese, diced green chiles, and melted butter. Assemble the night before and bake in the morning. Serve with salsa and sour cream.