If you’re a fan of dishes that improve over time, then rising recipes are about to become your new best friend. These are the kinds of recipes that get better with each hour, from homemade bread that rises perfectly to stews that develop deeper flavors overnight. Whether it’s a slow-cooked chili or a loaf of fluffy bread, these rising recipes will have you coming back for seconds—and maybe even thirds! Get ready to make meals that improve as they sit, with flavors that only get richer the longer you wait.
Whether it’s a bread recipe that rises perfectly or a slow-cooked stew that gets better overnight, rising recipes are your ticket to turning simple ingredients into something incredible. And trust me, once you try a few of these, you’ll be wondering why you didn’t start sooner.
What Exactly Are Rising Recipes?
Okay, so let’s clear something up real quick. When I talk about “rising recipes,” I’m not just referring to things that physically rise like bread (although, yes, that’s part of it!). Rising recipes are dishes that improve over time, whether it’s from resting, marinating, or slow cooking. Think about lasagna that’s even better the second day or a stew that tastes richer after sitting overnight. These recipes rise in flavour, texture, and deliciousness as time goes on.
- Homemade Bread: The Classic Riser
If there’s one recipe that people usually mess up but totally shouldn’t—it’s homemade bread. But I’ll tell you what, once you nail this one, you’ll be hooked. The dough rises, then the bread rises in the oven, and BAM, you’ve got yourself a loaf that’s golden, fluffy, and perfect for sandwiches, toast, or just straight-up munching on with butter.
Pro Tip: Don’t rush the rising process. The longer you let the dough rest (without peeking!), the better the bread will turn out. Seriously, the slow rise makes all the difference.
Ingredients:
- 4 cups of all-purpose flour
- 1 packet of active dry yeast
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups warm water
- 1 tablespoon olive oil (for the dough, not your face)
Directions:
- Combine your warm water, sugar, and yeast. Let it sit until it’s all bubbly (about 10 minutes).
- In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil.
- Knead the dough for about 8-10 minutes (if your arms are getting tired, that’s a good sign!).
- Let it rise in a warm spot for 1-2 hours.
- Punch it down, shape it, and let it rise again (trust me, this second rise is key!).
- Bake at 375°F for 30-35 minutes. The smell? Just wait for it.
- Chili: The Stew That Gets Better With Age
Here’s the thing about chilli: it’s good the day you make it, but it’s next-level the day after. Letting it sit and marinate in its own spices just makes the flavours mesh together in a way that you can’t replicate on day one. Suppose you’re looking to really wow your guests at a gathering, make your chilli the day before. You won’t regret it.
Ingredients:
- 1 lb ground beef (or turkey if you’re feeling fancy)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans of diced tomatoes
- 1 can of kidney beans
- 1 packet chilli seasoning (or make your own with cumin, paprika, chilli powder, and oregano)
- 2 cups beef broth
- 1 cup shredded cheese (for garnish)
Directions:
- Brown your ground beef in a large pot, then add your onions and garlic.
- Toss in the tomatoes, kidney beans, chilli seasoning, and beef broth.
- Bring it to a simmer and let it cook for at least an hour. (If you can, let it cook longer—or even better, overnight!)
- Serve with some shredded cheese and sour cream on top.
- Mac and Cheese: Comfort That Gets Better with Time
Mac and cheese is already a win, but the real magic happens when you let it sit and cool a little. The sauce thickens, the noodles soak up the creamy goodness, and you end up with a bite that’s just cheesy perfection. Plus, it reheats like a champ.
Ingredients:
- 1 lb elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper to taste
Directions:
- Cook your pasta according to the package directions.
- In a saucepan, melt butter over medium heat, then stir in flour to make a roux.
- Slowly whisk in your milk until the sauce thickens, then stir in your cheese until it melts.
- Combine the sauce with your cooked pasta, add salt and pepper, and let it sit for a bit to thicken.
- Enjoy it fresh, or save some for the next day—because leftovers never tasted so good.
- Roast Chicken: The Perfectly Juicy Bird
Roast chicken is a classic, but did you know that letting it rest after roasting actually makes the meat more juicy and flavorful? Seriously, those extra 10 minutes of waiting will have you feeling like a culinary genius.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 1 lemon
- 3 cloves garlic
- Fresh herbs (rosemary, thyme, whatever you have!)
- Salt and pepper
Directions:
- Preheat your oven to 375°F.
- Stuff the chicken with lemon halves, garlic, and herbs. Rub the skin with olive oil, salt, and pepper.
- Roast for 1.5-2 hours (depending on the size of your bird).
- Let it rest for 10-15 minutes before carving—this step is key for juicy, tender chicken.
- Lasagna: Layers of Love
Lasagna is another dish that hits its peak after a day or two of resting. Let those flavors meld, and you’ll find that your lasagna is a million times more flavorful the next day.
Ingredients:
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1 lb ground beef or Italian sausage
Directions:
- Cook your lasagna noodles and brown the beef or sausage in a pan.
- Layer your ingredients in a baking dish: start with sauce, then noodles, ricotta, mozzarella, and repeat.
- Bake at 350°F for about 45 minutes, then let it rest for at least 30 minutes before serving.
- Pancakes: Better the Second Time Around
I know, pancakes are great when they’re fresh, but hear me out: when you let the batter sit for 10 minutes before cooking? The pancakes get fluffier, and the texture is on another level. Trust me on this one.
- Tacos: Marinated Meat for the Win
Marinated meats—like beef, chicken, or even tofu—just get better the longer they marinate. It’s like the spices really settle in, making each bite juicy and full of flavour.
- Stews: The Longer the Simmer, the Better the Flavor
Stews are another example of a dish that just needs time to develop flavor. Let it sit on the stove, low and slow, for a couple of hours and—voila! You’ve got yourself a meal that’s bursting with richness.
- Overnight Oats: Perfectly Prepped Breakfast
For those busy mornings, you can’t beat overnight oats. Toss everything in a jar before bed, and when you wake up, breakfast is ready and waiting. It’s one of those things that gets tastier the longer it sits!
- Pizza Dough: Homemade That’s Worth the Wait
Pizza dough is another rising recipe that’s totally worth the time. Let it rest in the fridge for at least a few hours (or even overnight), and you’ll get a chewy, airy crust that’s a game-changer.
- The Magic of Sourdough: Patience Makes Perfect
Sourdough bread is the holy grail of rising recipes, if you ask me. This isn’t a quick fix—it takes time, dedication, and a bit of patience. But oh, the payoff. There’s nothing quite like the tangy flavor and chewy texture of a homemade sourdough loaf that’s been properly fermented. And the best part? The longer the starter sits and ferments, the more flavor it develops. It’s one of those recipes that you can feel proud of when it’s finally out of the oven.
But don’t let the long wait scare you. Sure, it takes a few days (sometimes even up to a week) to get your starter just right, but once it’s ready, it’s a game changer. Every time you bake a new batch, your starter gets better, too.
- Pizza Dough: The Overnight Rise That Takes It to Another Level
If you’ve ever made homemade pizza dough from scratch, you know the drill: knead it, let it rest, and then throw it on the pizza stone for an oven-baked masterpiece. But here’s a little trick that will seriously level up your dough game: make your pizza dough the night before. Let it rise overnight in the fridge.
This slow rise not only develops flavor but also gives the dough that perfectly chewy texture. When you bake it, you’ll be left with a crust that’s golden, airy, and slightly crisp on the edges—basically, everything you’ve been dreaming of in a pizza.
For a fun and filling breakfast, try Pancake and Sausage on a Stick with Mini Pancakes. These bite-sized treats are perfect for dipping and sure to please everyone!
FAQs About Rising Recipes
Q: Can I speed up the rising process?
Honestly, you can try putting your dough in a warm spot, but nothing beats letting it rise at its own pace. If you’re in a rush, you can use more yeast, but it might affect the flavour.
Q: What if my bread dough doesn’t rise?
Don’t panic! It could be that your yeast is old or your water was too hot. Try again with fresh yeast and make sure your water’s around 110°F.
Q: Can I make these dishes ahead of time?
You bet! Many of these rising recipes actually taste better after sitting for a while, so they’re perfect for meal prep.
Final Thoughts
Rising recipes are all about giving time for things to develop their full potential
More Amazing Recipes to Try 🙂
Have questions or tips of your own? Drop them in the comments—I’d love to hear from you! If you make this recipe, let me know how it turns out.