7,135 con con recipes

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Pumpkin chiffon pie folds whipped egg whites and cream into a spiced pumpkin custard for a light, mousse-like Thanksgiving classic. Cloud-soft texture with all the warm pumpkin pie flavor.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Delicious chili made with succulent beef, sausage, tomatoes and kidney beans. Great served by itself or with a bread bowl!

Tex-Mex cornbread loaded with jalapenos, cheddar cheese, creamed corn, sour cream, and green onions. A moist, spicy, cheesy cornbread that packs real heat.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.