549 corned recipes

Crispy old fashioned ginger snaps made with whole wheat flour, molasses, cinnamon, and cloves. These spiced cookies bake up flat and crackled in just 8 minutes with a warm, snappy bite.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Baked acorn squash rings with maple syrup and cinnamon, covered and baked until tender. A simple vegan fall side dish - add apple slices between the layers for a sweeter variation.

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.

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.

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.

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.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.