92 rock recipes

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

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

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

A simple but scrumptious chicken dinner that is easy to make with this simple crockpot recipe.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

A scrumptious casserole made with chicken, celery, rice and a variety of cream soups.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.

A succulent pork dish that is served with a savory gravy that can easily be made in your brand new crockpot!

A succulent chicken dish that is made with honey and orange juice.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

Chinese red-cooked chicken drumsticks with chestnuts braise crispy fried chicken in dark soy sauce, sherry, five-spice, and rock sugar until glossy mahogany. A classic hong shao technique for festive Chinese dining.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Fit for Life Pizza: a dairy-free, cheese-less pizza on a whole wheat and white flour crust, topped with roasted eggplant, zucchini, mushrooms, and onions over pesto, finished with sun-dried tomatoes, olives, and fresh basil. Hearty, Mediterranean-style vegan pizza night.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.