3,484 corned recipes

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Easy, vegetarian, tortellini soup that's filling and darned tasty. Italian cheese tortellini in a tomato based stock with mushrooms and lentils.

Easy slow cooker Southwestern chicken with corn, black beans, chunky salsa, and melted cheddar. Just 5 ingredients and minimal prep for a hands-off dinner.

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Veggie-bean sloppy joes with Mexican-style pinto beans, brown rice, and barbecue sauce on cornbread buns. A hearty meatless sloppy joe that comes together in 35 minutes.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.

Easy drop dumplings for stew with just 5 pantry ingredients. Light, fluffy, and ready in 12 minutes. Drop by spoonfuls into any simmering stew and cover. No rolling or shaping needed.

Jam filled cookies, traditionally from Eastern Canada but popular around the world. Some know this as a Christmas cookie but it's good any time of year.

Layered corn tortillas baked with Monterey Jack, poblano peppers, and a creamy egg-buttermilk custard. A Mexican-inspired casserole that feeds 6 in about an hour.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.