186 RICE/90 recipes
Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.
Another delicious chicken casserole that will satisfy anyone's hunger without a problem.
Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.
Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.
Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.
Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.
Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.