4,940 con con can recipes

Jarred roasted peppers, bacon, onion and garlic make this tasty super creamy sauce a breeze to make and it's perfect served with spaghetti for a quick and easy weeknight meal.

Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.

A delicious, rich and smooth cheesecake that can be decoratived versatilely.

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

Four cheese pasta with ground beef, stewed tomatoes, and scallions. Cream cheese, Swiss, cheddar, and Parmesan melt into a rich, gooey sauce over penne in 30 minutes.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

Slow-simmered Indian chicken curry built on 30 minutes of caramelized onions, whole cinnamon, cardamom, and a rich tomato gravy. Rested for maximum depth, this is weekend cooking that rewards your patience.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.