3,647 can ding recipes

Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.

Chocolate almond confections, a no-bake holiday rum ball cousin made with crushed vanilla wafers, melted chocolate, toasted almonds, and a splash of orange Curacao. The kind of homemade candy that keeps for weeks.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Hard-boiled eggs baked in a luscious curry cream sauce with bright pimento strips. This elegant brunch casserole goes from prep to table in under 30 minutes.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

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Homemade chickpea falafel patties with cilantro, parsley, scallions, garlic, and cumin. A vegetarian Middle Eastern burger made from scratch with slow-cooker prepped chickpeas.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Homemade spicy seasoning mix with chili powder, cumin, garlic powder, oregano, and red pepper flakes. A DIY taco-style blend with no salt or fillers added.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.