3,647 can ding recipes

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Fast creamy spaghetti sauce with sauteed onions and garlic simmered in tomato sauce and red wine with green bell pepper, basil, and oregano. Ready in 30 minutes.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Sweet and spicy grilled oranges with brown sugar and cinnamon cooked in a foil packet over hot coals. A three-ingredient grilled dessert ready in 20 minutes.

Old-fashioned currant conserve with raisins, fresh oranges, and raspberry juice simmered into a thick, jewel-toned preserve. A heritage canning recipe that turns summer fruit into year-round gold.

Simple potato soup with onions, thyme, and a whole clove simmered for an hour and passed through a sieve with milk. A classic, no-frills comfort soup with just 6 ingredients.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Fava beans simmered or refried with onion, Roma tomato, and cilantro. A flexible Mexican-style habas preparation, two methods in one, great as a side or stuffed in tacos.

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Lighter sour cream substitute made from cottage cheese, lemon juice, and skim milk blended smooth in seconds. A low-fat dollop for baked potatoes, dips, and tacos with the same tang.

Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.