3,484 corned recipes

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Old-fashioned popcorn balls made with molasses, corn syrup, and butter cooked to hard crack stage. A five-ingredient treat kids can help shape with buttered hands.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

Can't make up your mind how fancy to get? Here are 2 presentations of this tasty squash--one homey and one for "dress-up".

Roasted acorn squash halves filled with honey-glazed figs, toasted almonds, and warm spices. Elegant fall side dish with cinnamon and nutmeg ready in an hour.

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Black Bean Chili Con Carne with Cilantro Pesto recipe

Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Stovetop popcorn popped with a real vanilla bean right in the hot oil, then tossed with melted butter, sugar, and scraped vanilla seeds. Sweet, fragrant, and wildly addictive.

Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Lemon popcorn tossed with melted butter, fresh lemon juice, and lemon zest. Stovetop popped in corn oil for a tangy, buttery snack that's ready in 20 minutes.