Recipe Sifter

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Beef porcupine meatballs with rice, simmered in marinara sauce and beef consomme. A retro family dinner where the rice pokes out like little quills.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Hearty Sicilian soup with dried chestnuts, kidney beans, and rice simmered low and slow in a rustic broth with olive oil and aromatics. A stick-to-your-ribs bowl straight from the streets of Palermo.

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

One-skillet pork chops baked over Spanish-style rice with stewed tomatoes, peppers, and Parmesan. A classic 1950s casserole where the chops baste the rice as everything cooks together.

Gluten-free rice flour waffles lightened with whipped egg whites and folded with cooked rice for a crisp, hearty bite. Spiced with cinnamon and nutmeg, then topped with a strawberry-yogurt sauce.