2,550 con con recipes

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.

Crispy fried tortillas wrapped around a chicken filling.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.