2,550 con con recipes

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.

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.

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Lemon-pineapple sherbet made with just 4 ingredients: yogurt, crushed pineapple, frozen lemonade concentrate, and sugar. No ice cream maker needed for this bright, tangy frozen dessert.

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

No-bake chocolate hazelnut balls made with crushed vanilla wafers, melted dark chocolate, Frangelico and toasted hazelnuts. Rolled in powdered sugar for a marbled finish. Boozy holiday cookie box staple.

Lemon popcorn tossed with melted butter, fresh lemon juice, and lemon zest. Stovetop popped in corn oil for a tangy, buttery snack that's ready in 20 minutes.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.