1,673 con con can recipes

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

This is an old family favorite which has been around for over 40 years. Very easy and quick to make!