1,493 canned recipes

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

A rice pudding style custard dessert from Louisiana.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

I love fruits, healthy and tasty, I always make this yogurt fruit salads, and always use low-fat yogurt. Very great!

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

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.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Mama's chicken cacciatore: paprika-dusted chicken browned in olive oil, then braised in dry Marsala with crushed plum tomatoes, carrots, celery, and peppers. Italian comfort food the way Madre made it.

Flour-dredged chicken browned in butter, then baked in a lemon-mint sauce with brown sugar and paper-thin lemon slices on top. A bright, herbaceous Greek-inspired casserole with a sweet citrus kick.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.