4,963 con can recipes

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Pumpkin marble cheesecake on a gingersnap-pecan crust with swirled pumpkin spice and vanilla cream cheese batters. A stunning fall dessert with two-tone visual appeal.

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

A layered vegetable lasagna with ricotta, mozzarella, and Parmesan, featuring both spinach and mixed vegetable fillings in a creamy béchamel sauce. Feeds eight in about an hour.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

The classic Minnesota tater tot hotdish: seasoned ground beef under creamy mushroom soup, crowned with crispy tater tots baked golden. A three-ingredient weeknight comfort casserole.

This succulent dish can be served plain as an appetizer or combined with any pasta to make a hearty dinner!

Scrumptious cabbage rolls that are made with this basic recipe that will find its place in your cookbook.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Put down the barbecue lighter and try this succulent dish that is too good to believe it came from a crockpot!

Cheesy hash brown casserole baked until golden, made creamy with sour cream, cream of mushroom soup, and plenty of sharp cheddar. A potluck and holiday-table favorite that feeds a hungry crowd.

Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

An easy and very decadent killer brownie that is sure to satisfy your sweet tooth!

Tofu stir fry with crispy golden tofu and rainbow vegetables in a sweet-spicy coconut, pineapple, and sriracha sauce. A vibrant vegetarian stir fry with a gluten-free option and an almond crunch.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.