4,940 con con can recipes

Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Homestyle spaghetti meat sauce with ground beef, canned tomatoes, tomato paste, garlic, and basil simmered with a beef-mushroom mix. Quick, hearty weeknight dinner.

Southern-style corn casserole with creamed corn, whole kernels, cheddar cheese, and crushed crackers. A dump-and-bake side dish with a hint of heat from Tabasco.

Spiked sangria built on bold Shiraz, a splash of gin, and a trio of fresh citrus, chilled overnight so the fruit and wine soak together. Topped with ginger ale and berries for a fizzy, crowd-ready pitcher.

Quick tuna pesto pasta with basil pesto, Parmesan, green peas, and fat-free mayo tossed with twist noodles. A lighter take on creamy pesto pasta that comes together in one skillet.

Tropical banana pineapple bread with crushed pineapple, chopped nuts, and cinnamon. This big-batch recipe makes two full loaves with just 10 minutes of prep.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Cheesy turkey and tomato pasta bake with cottage cheese, cheddar, and a buttery breadcrumb crust. Smart leftover-turkey casserole that feeds 12 from Thanksgiving's spoils.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

Hodge podge soup is a pantry-staple ground beef soup with tomato soup base, mixed vegetables, kidney beans, and broken spaghetti. Comfort food in a bowl, ready in 45 minutes.

Potato crust pizza baked in a pie plate with sliced potatoes instead of dough. Topped with tomatoes, mushrooms, green olives, and melted mozzarella for a gluten-free-friendly twist on pizza night.