3,484 corned recipes

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Chinese four-vegetable steamed platter with baby corn, straw mushrooms, bok choy, and tomato arranged like a flower and finished with a glossy chicken-fat sauce thickened with cornstarch.

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

Poached eggs nestled on warm corn tortillas with sliced avocado, a smoky green chile-tomato sauce, and melted Monterey Jack. California's laid-back take on huevos rancheros.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.