Rice/48 recipes

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

Canadian-style cheese soup with diced carrots, celery, and onion in a creamy Velveeta and half-and-half base thickened with a roux. A pub-style cold-weather classic.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

San Francisco seafood casserole bakes mussels, shrimp, and white fish in a tomato-wine-clam juice broth. A streamlined cioppino in casserole form, ready in under an hour.

Feed a crowd with this hearty six-bean casserole loaded with ground beef, tomato soup, and brown sugar. Serves 25 and freezes like a champ. The ultimate potluck and cookout dish.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.

Fish mulligan stew with haddock, potatoes, carrots, tomatoes, and bacon in a one-pot broth seasoned with celery seed. A hearty New England-style fish chowder that doubles easily for a crowd.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.