982 cora recipes

No-bake peanut butter oatmeal cookies with chopped peanuts. A stovetop candy-cookie hybrid cooked to soft ball stage then dropped onto waxed paper to set. No oven needed.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Peanuts are a symbol of longevity in Chinese culture. Feel free to vary the basic recipe by experimenting with different combinations of spices.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Looking for a side dish thats quick and easy to make? Try this scrumptious recipe that will be your family's favorite!

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

A scrumptious side dish that has a unique flavor everyone in your family will love.

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.

Serve up this scrumptious side dish at your next barbecue or family gathering.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.