2,196 rising recipes

Italian rice and spinach soup (minestrina) simmered in chicken broth with arborio rice, garlic, and olive oil, finished with freshly grated Parmesan. A light, brothy bowl from the Italian home cooking tradition.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Looking for gluten-free cookies, give these buttery and nutty almond cookies a try. They are flakey yet tasty, you will be impressed by these lovely treats.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Chicken stir fry with broccoli, yellow bell pepper, tomatoes, ginger, and garlic in a store-bought stir fry sauce. A fast weeknight dinner served over rice.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.