5,563 can ding recipes

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

4 Bean salad dressed with honey and cider vinegar.

Creamy cottage cheese and brown sugar fold into tender muffin batter for a protein-packed breakfast that bakes up moist and lightly sweet in 20 minutes. No mixer required.

Hearty vegetarian stew with chickpeas, artichoke hearts, potatoes, and pureed squash in a turmeric-paprika broth. Finished with lemon and Parmesan for a cozy, filling bowl.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Don't bother reaching for the tea bags, enjoy this great holiday drink on a cold winter day.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Slow cooker spicy black bean stew with green peppers, carrots, celery, chili powder, and hot chili peppers. A vegan one-pot meal that thickens as it cooks.

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Spicy brisket needs just two things: a beef brisket and your favorite barbecue sauce. Baked low and slow until fork-tender, then piled into warm flour tortillas for an easy Tex-Mex dinner.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.