4,845 con con can recipes

Warm Upside-Down Cheesecakes with Pineapple S recipe

Garbanzo soup with chickpeas, elbow macaroni, and dried mint in a savory beef broth. Topped with Parmesan and parsley for a hearty one-pot meal ready in 45 minutes.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Smoky BBQ baked beans with chicken sausage, collard greens, molasses, and navy beans in a tangy barbecue sauce. A hearty, high-fiber one-pot meal that's on the table in under 30 minutes.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Showstopping ground beef flambeed with brandy, mixed with pineapple and mandarin oranges, then baked inside hollowed-out pineapple shells. A retro dinner party centerpiece that earns its 5-star rating.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Fettuccine with a thick black bean and roasted garlic sauce made from 12 cloves of garlic, pureed beans, and V8 juice. A hearty, vegan-friendly pasta with bold garlic punch.