2,394 can ding recipes

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Spicy cabbage beef soup made in the slow cooker: browned ground beef, cabbage and kidney beans simmered low in a tomato broth with picante sauce, cumin and a kick of heat. A hearty, hands-off, fill-you-up soup.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.

Chunky apple butter made overnight in a crockpot with Granny Smith apples, applesauce, brown sugar, and warm spices. Set it before bed and wake up to fall in a jar.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.