982 cora recipes

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

Oat fruit bars layered with dried apricots, dates, and prunes in a buttery brown sugar and corn syrup base. Chewy, naturally sweet, and no mixer required.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Easy strawberry pie with fresh berries in a glossy cornstarch glaze, poured into a pre-baked pie shell and chilled. No-bake filling, minimal ingredients.

Vegan breakfast burritos with crispy hash browns, brown rice, salsa, scallions, and corn rolled in whole wheat tortillas. Six ingredients, no eggs, no oil, ready in 25 minutes.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

No-bake rum balls made with crushed vanilla wafers, pecans, cocoa, powdered sugar, and real rum. A classic Christmas cookie tin staple rolled in powdered sugar.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.