9,034 riced recipes

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Cocktail crab dip blends flaked crab meat with cream cheese, ketchup, horseradish, and hot sauce for a creamy, tangy party dip. No cooking, ready in 15 minutes.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Classic spanakopita layers crisp buttered phyllo with a Greek spinach and feta filling for a golden, flaky savory pie. Vegetarian Greek classic, perfect for Sunday dinner or potluck buffets.

Molded crab dip with cream cheese, cream of celery soup, scallions, and gelatin for a sliceable appetizer. Vintage party fare made for crackers.

Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.

Chicken and egg noodles baked in a velvety lemon-nutmeg cream sauce topped with Parmesan and paprika. German-style comfort food that's golden, bubbly, and irresistible.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Cossack beef roast marinated 24 hours in vinegar and spices, then slow-roasted with apple cider, raisins, cabbage, turnips, and carrots. A hearty Eastern European pot roast.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.