5,035 rising recipes

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

Thai stir-fried shrimp with lemongrass, dried red chilies, mushrooms, and snow peas in a fish sauce glaze. Fragrant, spicy, and ready in 30 minutes.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.

Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.

Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.

If you're looking for a light, hearty meal, try this scrumptious dish that is sure to satisfy your hunger.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.