Rice/92 recipes

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Shrimp simmered in a coconut milk sauce with tomatoes, leeks, orange juice concentrate, mint, and Thai chili paste, served over basmati rice. A one-skillet dinner with sweet, spicy, and creamy notes in every spoonful.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

Shrimp, cod, and calamari sautéed with garlic and tossed with tagliatelle in a simmered tomato-wine sauce with mussels on top. A showstopping Italian seafood pasta for a crowd.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

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.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Classic haluski, the Polish comfort dish of buttery cabbage and wide egg noodles, dressed up here with crispy pancetta, sweet caramelized onions, capers, peas, and a splash of white wine. Hearty and golden.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.