5,035 rising recipes

No-bake muesli bars with oats, crushed cornflakes, coconut, dried fruit, and peanut butter held together with a buttery honey sauce. Chilled and sliced into chewy snack bars.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

A quick vegetarian Indian chickpea curry with popping mustard seeds, turmeric, cumin, and ginger. Ready in under 40 minutes with just a handful of pantry spices. Vegan-friendly and naturally gluten-free.

Toss those pork chops into the crockpot with simple recipe that will have everyone licking their chops!

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Texas wild duck gumbo built on a dark roux, smoky sausage, plump Gulf oysters, and homemade duck stock. A rich Cajun-style bowl for cold-weather hunters and friends.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Indonesian Chicken and Rice is a 20-minute stir-fry with curry, ginger, soy sauce, and chopped peanuts - a nasi goreng-inspired weeknight dinner built on leftover cooked rice.