3,484 corned recipes

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Roasted acorn squash halves stuffed with savory ground beef, sweet-tart apples, plump raisins, and warm cinnamon, glazed with brown sugar and butter.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Old-fashioned chocolate fudge made with unsweetened chocolate, butter, and unflavored gelatin for a smooth, sliceable texture. Customize with nuts, coconut, or crushed candy mix-ins.

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Three-cheese ball with blue cheese, sharp cheddar, and cream cheese rolled in chopped walnuts or pecans. A classic make-ahead party appetizer with bold, savory flavor.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Singapore-style rice stick noodles loaded with chicken, barbecued pork, and shrimp, tossed with curry powder, Chinese mushrooms, snow peas, and bell pepper. A one-wok feast worth the effort.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

Moroccan chickpeas with raisins, butternut squash, and warm spices like turmeric, cinnamon, and ginger. A one-pot North African stew served over rice in just 30 minutes.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.