9,034 riced recipes

Zucchini sausage skillet with browned sausage, onion, and sliced zucchini simmered in tomato juice and topped with melted mozzarella. A 5-ingredient, one-pan weeknight dinner.

Pennsylvania Dutch lima beans and potatoes boiled together then finished with butter and milk. A simple, thrifty Lancaster County side dish with just five ingredients.

Tomato-cheese calzones stuffed with melty mozzarella, tangy goat cheese, salami, and sundried tomatoes, folded into golden, individual pizza pockets. A gourmet twist on the classic calzone, baked until well-browned.

Flavored pizza doughs knead prosciutto, provolone, or other add-ins right into risen pizza dough for built-in flavor that goes beyond toppings. Simple technique, huge flavor upgrade.

Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Sirloin beef strips and carrots in a creamy wine sauce.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Smoked carnitas: pork shoulder smoked low for three hours, then braised with onions, chilies, cumin, and garlic until the meat pulls apart. BBQ-meets-Mexican with crispy-edged tender bites.

Spaghetti frittata bound with eggs, melty mozzarella, Parmigiano-Reggiano, and crispy prosciutto. The classic Italian leftover pasta trick that turns last night's spaghetti into a golden pan-fried wedge.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.