35 loog recipes

Instead of having to be in the kitchen for hours, why not try this easy crockpot recipe that will help you create a succulent dinner without spending hours in the kitchen.

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Long Jing Chao Xia is a classic Hangzhou dish of shrimp stir-fried with Dragon Well green tea and rice wine. Delicate, elegant Chinese cooking with just a handful of ingredients.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Milk rice is one of the very popular food in Sri Lanka!

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Spice up your tortilla chips with this creamy dip that's perfect for dinner parties.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.