9,195 fan fan recipes

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Swedish-spiced meatballs with allspice, nutmeg, and ginger, rolled in cornmeal and browned in bacon fat, then simmered in a savory pan gravy and served over buttered noodles. A hearty Scandinavian-inspired weeknight dinner.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Fresh tropical fruit daiquiris blended with light rum, lime juice, and your choice of passion fruit, mango, papaya, or guava. Ready in 15 minutes, serves 6. Your new go-to party cocktail.

Homemade tea liqueur made by steeping black tea leaves in vodka and sweetening with sugar syrup. Just 3 ingredients and 2 weeks of patience for a smooth, aromatic spirit that's a knockout in cocktails or sipped neat.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Dragon's Blood Punch with a frozen hand ice mold for Halloween. Apple juice, cranberry juice, and ginger ale create a blood-red punch with a creepy ice hand centerpiece.

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Indian spiced grape sherbet with roasted cumin, black pepper, lemon, and a pinch of salt. Angoor Ka Sherbet is a no-cook summer cooler ready in 20 minutes.

A very easy dinner using hot dogs as the main ingredient.