Rice Recipes

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.

Homemade Thai sweet chili sauce with rice vinegar, fish sauce, plum sauce, and serrano chilies. Sweet, tangy, and spicy dipping sauce ready in 30 minutes. Better than store-bought.

Crunchy drop cookies loaded with oats, crispy rice cereal, coconut, and nuts. These chewy-crispy TV cookies are the ultimate snack for movie night or after-school munching.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

Roast beef stroganoff turns leftover roast beef into a creamy mushroom and sour cream sauce with celery, onion, and beef bouillon. A smart weeknight repurpose served over rice or egg noodles in 40 minutes.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Pan-fried beef liver with onion rings and apple slices, smothered in a dark pan gravy with hot paprika. Old-fashioned liver and onions with a sweet apple twist.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Freezer-friendly sweet and sour pork with pineapple, bean sprouts, water chestnuts, and a tangy soy-vinegar sauce. Make-ahead Chinese-American takeout classic that reheats like new.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Round steak braised low and slow until fork-tender, then blanketed with sharp aged cheddar and chopped parsley. A retro one-pan beef-and-cheese supper that turns budget cuts into Sunday dinner.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.

Onion and mushroom bhajis are Indian-style fritters dipped in spiced yogurt batter and deep-fried golden. Crisp, vegetarian appetizer with turmeric, cumin, coriander, and chili. Makes 10 fritters.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.