Rice/32 recipes

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Hearty slow cooker spaghetti sauce loaded with ground beef, mushrooms, bell peppers, and Italian herbs. Simmer it low and slow for rich, restaurant-quality marinara.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Creamy goat cheese adds wonderful flavor to this savory salad.

Baked spinach artichoke dip lightened with sour cream instead of mayo and cream cheese, warmed with a hint of nutmeg, and topped with bubbly mozzarella and parmesan. A hot, cheesy crowd favorite.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.