1,306 corned recipes

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

Fat-free oatmeal raisin cookies sweetened with corn syrup and bound with egg whites. A guilt-free chewy cookie with no butter or oil at all, ready in 30 minutes for healthier sweet snacking.

English muffins made with mashed potato for an open, springy crumb and chewy crust. Griddle them stovetop for the classic craggy nooks, or oven bake for a softer roll. Perfect for breakfast sandwiches.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

This quick and easy salad is delicious, filling and nutritious. All the ingredients are very inexpensive. The salad can be kept in the fridge for at least two days.

Bread machine pumpernickel for the Zojirushi with rye flour, cocoa, molasses, and a touch of coffee. Dark, dense rye bread done hands-off in the breadmaker.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Delicious and chewy. They tend to stick together when you stack them in tupperware.

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.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Fowl gumbo with boiled chicken, okra, tomatoes, bell pepper, and celery in a rich brown gravy, finished with file powder. Serve over rice or cornbread for a true Southern bowl.