5,035 rising recipes

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.

Kheema is a dry-cooked Indian lamb curry with freshly ground cloves, cinnamon, and cardamom. No water added, the lamb cooks in its own juices with ginger, garlic, and turmeric. Served over rice.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Nearly Instant South American Tomato & Scallion Salad recipe

Turkey saltimbocca with prosciutto, Muenster cheese, and fresh sage, pan-seared in butter. A quick Italian-inspired cutlet dish ready in under 5 minutes.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Quinoa, wild rice, sweet cherries and grapes are tossed with celeries, feta cheese and a tasty vinaigrette. You will be impressed by both yummy flavor and great texture.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.