Rice/12 recipes

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.

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

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.

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

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

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.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

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.

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.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

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.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.