2,550 con con recipes

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Korean bulgogi marinates thin beef strips in soy sauce, sesame oil, garlic, brown sugar, and green onions, then grills or broils until caramelized. Classic Korean BBQ for 6.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Critters in the Hay is a Halloween popcorn treat with pumpkin pie spice caramel corn, candy corn, licorice spiders, and gummy worms. A spooky party snack kids love.

Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Try making your own ginger ale with this simple and easy to follow recipe that's stress free!

Easy to make, and it's loaded with yumminess and packed with goodness.

Creamy homemade coffee fudge topped with a glossy layer of melted chocolate and chopped nuts. Old-fashioned candy-making that yields about 49 squares of pure indulgence.