3,199 rick recipes

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Ranger Joe cookies pack everything but the kitchen sink: rolled oats, Rice Krispies, coconut, pecans, and chocolate chips into one chewy, crunchy, candy-bar-of-a-cookie. The classic Texas ranch-house cookie that bakes off four dozen at a time.

Warm poached beef filet with sesame mayonnaise, a star-anise and soy-reduced glaze whisked into mayo with Dijon mustard. A restaurant-style dinner party plate with watercress, chives, and coarse salt.

Pepper steak stir-fry with beef round steak strips, bell peppers, mushrooms, and green onions in a soy-picante sauce with ginger. A quick Tex-Mex meets Asian weeknight dinner.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Spicy beef ribbon skewers: thinly sliced rump roast woven onto skewers and grilled fast over high heat. The marinade hits sesame, ginger, cilantro, lime, and hot sauce, ready in 60 minutes including the rest.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.

A fiery Cajun shrimp sauce piquant loaded with three types of pepper, jalapenos, the holy trinity, and tomatoes simmered in seafood stock. Spooned over rice, this Louisiana classic brings serious heat and soul.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.

Make-ahead Chinese-style chicken strata with cubed bread, eggs, milk, sesame oil, soy, water chestnuts, and red bell pepper. Overnight breakfast or brunch casserole.