3,484 corned recipes

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Chile casserole layered with beef-mushroom freezer mix, enchilada sauce, green and red chiles, corn chips, and melted cheddar. A quick Tex-Mex bake using make-ahead freezer staples.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Layered green chili and tortilla casserole with seasoned ground beef, melted cheddar, mild green chiles, ripe olives, and oil-softened corn tortillas. Weeknight-friendly Tex-Mex comfort.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Chili Mac 'N Cheddar stirs elbow macaroni into canned chili with tomatoes, green chilies, and melted cheddar. A 40-minute pantry skillet dinner topped with sour cream and corn chips.

Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.

Pan-seared pork chops glazed with a Dijon mustard and apricot preserves sauce finished with soy sauce and scallions. A quick skillet dinner with a sweet-tangy glaze.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

A quick ground beef and egg noodle casserole with mushrooms, corn, tomato soup, and melted cheddar on top. The ultimate easy weeknight dinner when time is short and bellies are hungry.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.