5,662 can ding recipes

Easter basket cake built from stacked round layers with green-tinted coconut grass, a foil-ribbon handle, and candy-studded sides. A showstopping family Easter dessert kids help decorate.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

If you're busy during the day, use the crockpot to make this easy and scrumptious meal.

Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

With the help of this simple recipe, you will be able to make a tasty white sauce that can accompany any of the meals you make!

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

This refreshing, quick and easy stir-fry satisfy your stomach within a few minutes, serve it with rice, quinoa or any your favorite cooked grain.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.