4,915 rising recipes

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Creamy salmon pasta tossed in a dill and Dijon cream sauce over fettuccine, using pantry-friendly canned salmon. A quick, comforting 30-minute weeknight dinner with a bright lemon finish.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.