This list includes 61 Recipes that start with R, from “Rack of Lamb” to “Rösti”. It features international classics, comfort dishes, and quick ideas for weeknight cooking or special occasions.
Recipes that start with R are dishes whose commonly used names begin with the letter R. Many reflect regional traditions, like the classic Rack of Lamb from European menus.
Below you’ll find the table with cuisine, difficulty, and preparation time (minutes).
Recipe: The dish name as commonly used, so you can scan for familiar terms or alternative titles quickly.
Cuisine: Shows the cuisine or cultural origin, helping you filter dishes by regional flavors or search for traditions.
Difficulty: Indicates Easy, Medium, or Hard so you can choose recipes that match your cooking skill and time.
Preparation time (minutes): Gives an estimated total in minutes, letting you plan meals and pick recipes that fit your schedule.
Notes: Offers alternate names, serving suggestions, or brief context to help you decide if a recipe fits.
Source: Provides one representative link or citation when available, so you can follow the original recipe or learn more.
Recipes that start with R
| Name | Cuisine | Difficulty | Prep Time (mins) |
|---|---|---|---|
| Risotto | Italian | Medium | 30–45 |
| Ratatouille | French | Easy | 40 |
| Ramen | Japanese | Medium | 45–60 |
| Ravioli | Italian | Medium | 45–60 |
| Reuben | American | Easy | 15 |
| Rugelach | Jewish/Eastern European | Medium | 90 |
| Raita | Indian | Easy | 10 |
| Rogan Josh | Kashmiri | Medium | 90 |
| Rice Pilaf | Middle Eastern | Easy | 25 |
| Rice Pudding | Global | Easy | 30 |
| Rack of Lamb | European | Hard | 60–75 |
| Ribeye Steak | American | Medium | 15–25 |
| Roast Chicken | Global | Easy | 70 |
| Roast Beef | British/American | Medium | 90 |
| Red Velvet Cake | American | Medium | 45–60 |
| Rum Baba | French/Polish | Medium | 60 |
| Rum Cake | Caribbean/American | Easy | 60–90 |
| Rendang | Indonesian | Hard | 180 |
| Rösti | Swiss | Easy | 30 |
| Rogan Josh | Indian | Medium | 90 |
| Ras Malai | Indian | Medium | 60 |
| Rasgulla | Indian | Easy | 45 |
| Rava Dosa | South Indian | Medium | 30 |
| Rava Kesari | South Indian | Easy | 25 |
| Ramen Salad | Japanese-fusion | Easy | 15 |
| Romesco | Spanish | Easy | 15 |
| Ragù | Italian | Hard | 120 |
| Ribollita | Italian | Medium | 60 |
| Rojak | Malay/Indonesian | Easy | 20 |
| Robo Roy | Cocktail | Easy | 5 |
| Rob Roy | Cocktail | Easy | 5 |
| Raita Salad | Indian | Easy | 10 |
| Ropa Vieja | Cuban | Medium | 90 |
| Rosbif | French | Medium | 90 |
| Ratatouille Tian | French | Medium | 60 |
| Raviolini | Italian | Medium | 45–60 |
| Ramen Broth | Japanese | Hard | 240 |
| Red Curry | Thai | Medium | 35–45 |
| Red Beans and Rice | Caribbean/Creole | Medium | 60 |
| Red Snapper Veracruz | Mexican | Medium | 40–50 |
| Red Lentil Dal | Indian | Easy | 30 |
| Red Bean Soup | Chinese | Easy | 45 |
| Red Velvet Pancakes | American | Easy | 20 |
| Rice and Peas | Jamaican | Medium | 40 |
| Rice Noodle Rolls | Chinese | Medium | 50 |
| Rice Krispies Treats | American | Easy | 10 |
| Ricotta Pancakes | Italian-American | Easy | 20 |
| Ricotta Cheesecake | Italian-American | Medium | 90 |
| Rigatoni alla Norma | Italian | Medium | 40 |
| Rosti Cake | Swiss | Medium | 45 |
| Rao’s-style Sauce | Italian-American | Easy | 30 |
| Rasgulla Sandesh | Indian | Medium | 60 |
| Rhubarb Crumble | British | Easy | 45 |
| Rhubarb Pie | American | Medium | 60–75 |
| Rhubarb Fool | British | Easy | 20 |
| Roulade | European | Medium | 60 |
| Rosti Benedict | Swiss/American | Medium | 30 |
| Raspberry Coulis | French | Easy | 15 |
| Raspberry Tart | French/British | Medium | 60 |
| Ratatouille Galette | French | Medium | 60 |
| Rasberry Sorbet | Global | Easy | 240 |
Descriptions
Risotto
Creamy Italian rice cooked slowly with stock; versatile (mushroom, seafood), uses arborio rice and finishes with butter and Parmesan.
Ratatouille
Classic Provençal vegetable stew of eggplant, zucchini, peppers and tomatoes; often served as a side or light main, rustic and herb-forward.
Ramen
Savory noodle soup with broth (tonkotsu, shoyu, miso), noodles, proteins and toppings like soft egg; popular street-to-restaurant dish.
Ravioli
Stuffed pasta parcels filled with cheese, meat or vegetables, served with sauce (tomato, sage butter); versatile and traditional in Italian cuisine.
Reuben
Grilled sandwich with corned beef, Swiss, sauerkraut and Russian or Thousand Island dressing on rye; diner classic.
Rugelach
Flaky, crescent-shaped pastry filled with jam, nuts or chocolate; popular Jewish dessert or breakfast pastry, often rolled in sugar.
Raita
Cooling yogurt condiment with cucumber, herbs, or spices; served alongside spicy Indian dishes to balance heat.
Rogan Josh
Aromatic braised lamb curry with red chiles and warming spices; Kashmiri classic often served with rice or naan.
Rice Pilaf
Fragrant rice cooked with sautéed aromatics, stock and often nuts or vegetables; common side across many cuisines.
Rice Pudding
Comforting dessert of rice simmered with milk and sugar; served warm or chilled, flavored with cinnamon or cardamom.
Rack of Lamb
Elegant roast lamb rack, often crusted or herb-roasted, served pink; popular celebratory main.
Ribeye Steak
Well-marbled steak best pan-seared or grilled to preferred doneness; serve simply with salt, pepper and butter.
Roast Chicken
Whole chicken roasted until golden and juicy; simple, versatile main often seasoned with herbs and lemon.
Roast Beef
Classic oven-roasted beef served sliced with gravy or horseradish; traditional Sunday roast centerpiece.
Red Velvet Cake
Moist cocoa-tinged red cake with cream cheese frosting; iconic dessert often served at celebrations.
Rum Baba
Yeasted cake soaked in rum syrup, often topped with whipped cream or pastry cream; small, boozy dessert.
Rum Cake
Moist bundt or layer cake flavored with rum; Caribbean variations often use dark rum and fruit.
Rendang
Slow-cooked dry beef curry with coconut and complex spices; rich, deeply caramelized dish from Minangkabau tradition.
Rösti
Crispy grated potato cake, pan-fried until golden; Swiss comfort side often served with eggs or smoked salmon.
Rogan Josh
(Alternate spelling) Fragrant Kashmiri lamb curry with deep red color and warm spices; served with rice or flatbread.
Ras Malai
Soft paneer (cheese) dumplings soaked in sweet, cardamom-infused milk; chilled dessert often garnished with pistachios.
Rasgulla
Light, spongy chhena cheese balls cooked in sugar syrup; popular Bengali dessert, served chilled.
Rava Dosa
Crispy, lacy dosa made from semolina (rava) batter; quick street-food style crepe served with chutney and sambar.
Rava Kesari
Sweet semolina pudding flavored with saffron or food coloring, ghee, and nuts; festive dessert also called Kesari.
Ramen Salad
Crunchy salad using dry ramen noodles, cabbage and sesame dressing; informal side or potluck favorite.
Romesco
Smoky Catalan sauce of roasted red peppers, almonds and tomatoes; served with grilled fish, vegetables or bread.
Ragù
Slow-simmered meat sauce (Bolognese style) of beef, pork and tomatoes; rich pasta topping that develops deep flavor.
Ribollita
Tuscan hearty vegetable and bread soup with beans, kale and stale bread; thick, rustic peasant stew enjoyed reheated.
Rojak
Mixed fruit and vegetable salad with spicy, sweet shrimp paste dressing; popular street-food fruit salad.
Robo Roy
Classic whisky-based cocktail similar to Manhattan, made with Scotch and sweet vermouth; stirred and served up with a cherry.
Rob Roy
(Alternate spelling) Scotch and sweet vermouth cocktail, garnished with a cherry; elegant, historic mixed drink.
Raita Salad
Salad-style yogurt mix with cucumber, mint and spices; serves as cooling side for spicy mains.
Ropa Vieja
Shredded beef simmered in tomato-pepper sauce with onions and spices; served with rice, plantains or beans.
Rosbif
Classic roast beef (anglicized name used in French), sliced thin and served with sauces; traditional roast dinner centerpiece.
Ratatouille Tian
Layered, baked vegetable dish inspired by ratatouille, thin-sliced and arranged; elegant vegetable side or main.
Raviolini
Smaller ravioli variations filled with cheese or meat; served with simple butter-sage or tomato sauces.
Ramen Broth
Foundational, long-simmered stock for ramen (pork, chicken or fish); intensely flavored base for noodle bowls.
Red Curry
Creamy, spicy coconut-milk curry with red curry paste, typically with chicken or shrimp; aromatic and slightly sweet.
Red Beans and Rice
Comforting dish of stewed red beans served over rice, seasoned with smoked meats and Creole spices.
Red Snapper Veracruz
Whole or fillet red snapper braised in tangy tomato, olive and caper sauce; coastal Mexican specialty.
Red Lentil Dal
Simple, nourishing lentil stew spiced with cumin, turmeric and garam masala; quick vegetarian main or side.
Red Bean Soup
Sweet red azuki bean soup, often served warm or chilled as dessert; popular in East Asian cuisines.
Red Velvet Pancakes
Fluffy pancakes with cocoa and red hue, usually served with cream cheese syrup or maple syrup for brunch.
Rice and Peas
Coconut-flavored rice cooked with kidney beans (or pigeon peas) and spices; classic Jamaican side dish.
Rice Noodle Rolls
Steamed sheets of rice noodle rolled around fillings (cheung fun), commonly eaten with soy and sesame sauces.
Rice Krispies Treats
No-bake marshmallow and crisp rice cereal bars; quick, nostalgic sweet snack.
Ricotta Pancakes
Light, fluffy pancakes made with ricotta for richness; often served with fruit and syrup.
Ricotta Cheesecake
Creamy cheesecake made with ricotta for a lighter texture; Italian-style dessert often topped with fruit.
Rigatoni alla Norma
Sicilian pasta with tomato, fried eggplant and ricotta salata; hearty, vegetarian pasta classic.
Rosti Cake
Variation of rösti layered as a savory cake with fillings like cheese or ham; crisp exterior, tender layers.
Rao’s-style Sauce
Simple tomato sauce inspired by classic marinara brands/restaurants, used for pasta and pizzas.
Rasgulla Sandesh
Hybrid Bengali sweet combining rasgulla-style balls with chhena sandesh textures; milky, syrupy dessert.
Rhubarb Crumble
Tart rhubarb topped with buttery oat crumble; warm dessert often served with custard or ice cream.
Rhubarb Pie
Tangy rhubarb baked in pastry crust, sometimes combined with strawberries; classic spring dessert.
Rhubarb Fool
Whipped cream folded with stewed rhubarb for a light, fruity pudding; simple traditional dessert.
Roulade
Rolled cake (sweet) or savory meat rolled with filling; elegant presentation, made sweet or savory.
Rosti Benedict
Variation of eggs Benedict served on rösti potato cakes instead of English muffins; brunch favorite.
Raspberry Coulis
Smooth pureed berry sauce used to accent desserts; bright, tart accompaniment to cakes and panna cotta.
Raspberry Tart
Buttery tart shell filled with pastry cream and fresh raspberries; elegant dessert for tea or parties.
Ratatouille Galette
Rustic free-form tart filled with ratatouille vegetables; casual, rustic presentation of Provençal flavors.
Rasberry Sorbet
Fruit sorbet made from raspberries, sugar and water; refreshing palate cleanser or frozen dessert.