770 carne recipes

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Popcorn snowman craft built from hard-ball-stage caramel popcorn, stacked into a holiday centerpiece with gumdrop features and raisin buttons. A sweet, edible Christmas decoration kids can help make.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

Surprise your family this Christmas with these decorative cookies that can bring out the holiday cheer in everyone.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Homemade candy log rolls with a creamy vanilla fondant center dipped in melted milk chocolate and rolled in chopped nuts. Old-fashioned candy making at its best.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.