3,484 corned recipes

Asparagus and acorn squash rings make a stunning fall side dish: tender squash hoops threaded with asparagus spears, finished with a buttery walnut sauce sharp with lemon, cider vinegar, and apple cider. Holiday-table showpiece.

Rich pumpkin cheesecake with cream cheese, warm spices, and heavy cream in a crumb crust. Sweetened with fructose and spiced with cinnamon and nutmeg for a holiday showstopper.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Crunchy chocolate chip cookies fold corn flakes and semi-sweet chocolate chips into a brown sugar drop cookie for extra crackle in every bite. The cereal-spiked twist on the classic chip cookie.

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

My mother's famous hash brown potato casserole. Easy to make one dish casserole that creamy and delicious comfort food.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Flour-coated beef stew with carrots, celery, peas, tomatoes, and a touch of brown sugar and red wine. Cooks on high in the crock pot for 4 to 5 hours with a thick, glossy gravy.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

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.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.