Rice/82 recipes

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Try a new casserole today with this simple recipe that is sure to earn a spot in your cookbook.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

A quick, hearty chicken stew with chili powder, green chiles, stewed tomatoes, and mixed vegetables in a thick broth. Uses pre-cooked chicken so dinner hits the table in 30 minutes flat.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.

No-cook tuna rice salad tossed in a tangy sweet-and-sour vinegar dressing with fresh tomatoes, red onion, celery, scallions, and green peas. Low-fat, filling, and ready in 20 minutes from pantry staples.

A thick, chunky soup with ground beef, diced potatoes, tomatoes, and peas in a chili-spiced beef broth. Warm, filling, and on the table in under an hour.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.