1,099 con con can recipes

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Hearty, rich, flavorful, and so easy to make. No Instant Pot. No worries, the stovetop method is included. And the bang for the buck on this barley beef stew recipe for inflationary times checks all the boxes.

Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Made these muffins along with the pineapple bran muffins. They were super moist and delicious too. There is no refined sugar added in this recipe, but the muffins were sweet enough because of the pineapples and raisins that also added some extra goodness as well. It did taste like a carrot cake but much lower fat and calories.

Bob's hot chili: ground beef simmered low and slow with whole tomatoes, tomato paste, red beans, chili sauce, and a kick of cayenne. The classic two-hour chili with serious heat.

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

My family loves Italian food so I created this recipe to fit our tastes of a savory marinara sauce that is great over pasta, in lasagna, on pizza and as a dipping sauce. We love it over cooked spaghetti squash. You can make it with the meatballs or leave them out. It very freezes well.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.

Meatballs in tomato sauce is so popular at our daily cooking, it is delicious and filling, and everyone loves it!

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

The way my Grandma used to make it. Very hearty and comforting.