2,710 horn recipes

Mashed eggplant binds with sharp cheese, eggs, and seasoned breadcrumbs to form crispy-edged croquettes that are creamy inside, offering a clever vegetarian way to use up summer eggplant.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

Creole tuna skillet with the holy trinity of onion, green pepper, and celery plus corn. A quick one-pan dinner served over rice with grated Parmesan. Pantry-friendly and ready in 30 minutes.

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Frank and vegetable casserole with sliced hot dogs, broccoli, cauliflower, corn, potatoes, and melted cheddar. A kid-friendly easy baked weeknight dinner.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.