1,306 corned recipes

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Microwave dark chocolate fudge made with corn syrup, evaporated milk, chocolate chips, walnuts, and powdered sugar. No candy thermometer, no soft-ball stage, just 3 minutes in the microwave to creamy fudge.

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

Barbara Tropp's China Moon chili-lemon oil infused with Szechuan peppercorns, red pepper flakes, ginger, and bright lemon zest. Homemade Chinese-inspired condiment for drizzling on noodles, dumplings, or grilled meats.

Chocolate lace cornucopias: delicate chocolate-nut cookies rolled warm into crisp cones and filled with whipped cream. A stunning, bakery-style dessert cookie.

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.