5,563 can ding recipes

Peanut noodles with summer vegetables in a spicy sauce of peanut butter, soy sauce, lime, and cayenne. Carrots, broccoli, and snow peas cook right in the pasta water.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Browned SPAM cubes with carrots, green beans, tomatoes, and celery in a thyme-seasoned sauce, topped with sliced potatoes broiled golden. This hearty one-skillet casserole is a complete meal in about an hour.

Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.

Crisp snow peas sauteed with browned butter, toasted almonds, shallot, and a squeeze of lemon. An 8-minute vegetarian side that's healthy, light, and full of flavor.

High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.