113 rigate recipes

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

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.

Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.

Kalakaua is a Hawaiian-inspired pineapple Jello mold made right in the can. Lime gelatin poured over canned pineapple rings, chilled, and unmolded into a neat cylinder.

Whole apples stuffed with brown sugar, pecans, and currants, wrapped in foil and baked right in the campfire coals. A rustic outdoor dessert ready in 25 minutes.