3,647 can ding recipes

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

A sweet, buttery brown sugar sauce with vanilla, fresh lemon juice, and melted marshmallows spooned warm over Christmas plum pudding. A cherished family recipe ready in just 10 minutes.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Steamed salmon in orange-tomato sauce poaches skinless salmon fillets over a bright reduction of orange juice, white wine, garlic, and plum tomatoes, perfumed with fresh basil. A light, low-fat 35-minute weeknight dinner.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Homemade ricotta cheese: three-ingredient fresh cheese from whole milk, vinegar, and salt. Slow-curdled the traditional way for silky, delicate curds. Better than any tub at the store.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.

Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.