Rice/6 recipes

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

This is a good "guest" food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique.

Shrimp in tarragon-caper mayonnaise served open-faced on toasted English muffins with bell peppers, lettuce, and endive. An elegant no-cook lunch or light dinner.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Kare-kare is a rich Filipino meat and vegetable stew in peanut sauce, simmering pork hocks and stewing beef with eggplant, green beans, and annatto-tinted oil. Serve with rice and bagoong.

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

Yeasted cheese bread topped with ham strips and a triple cheese melt of cheddar, mozzarella, and Parmesan. A savory one-pan dinner bake with homemade dough.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

If you are a fan of hamburger soup, you will love this tasty rendition that is made in a crockpot.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Egg noodles with pork, eggplant, and oyster sauce is a wok stir-fry layering pork strips, potato, carrot, eggplant, and straw mushrooms over noodles in a honey-sweetened oyster sauce glaze.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.