249 rock recipes

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

A scrumptious chicken dish that can easily be made with your cooking sidekick, the crockpot.

Country vanilla ice cream churned the old-fashioned way, with a rich custard of eggs, cream, milk, and real vanilla. Made in an electric rock-salt freezer for the creamiest, most nostalgic scoop of summer.

Rich, slow-simmered spaghetti sauce with ground beef, tomatoes, herbs, and a touch of brown sugar. Set it in the crockpot before work and come home to Italian comfort.

A succulent crockpot dish that is made with beef and kidney beans.

Try something different for lunch with this scrumptious dish you can use to make amazing sandwiches.

A family favorite, try this simple recipe that makes a delicious apple butter that tastes amazing on toast!

New Orleans red beans and rice made easy in the slow cooker. Dried red beans cooked low with a smoky ham hock, garlic, and bay, thickened creamy, then piled over rice with browned smoked sausage.

One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.

Chickpea, pinto beans, sweet potato and spinach are slowly cooked in crock pot with cumin, coriander, lemon juice and honey. It's an ideal weekday dinner, just throw everything into your crock pot, and push the start button. By the time you are home after work, your hearty and delicious dinner is served.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.

A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.

Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.