Rice/6 recipes

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Pork and chile burritos simmer cubed pork with tomatillos, jalapeno, cilantro, and warm spices into a tangy, fork-tender filling rolled into flour tortillas, broiled with melty cheese.

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.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.

Tender chicken pieces stir-fried with carrots and celery in tangy plum sauce, finished with ginger, sherry, and Chinese pickles. Glossy cornstarch gravy coats every bite.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

Sausage triangles with pork sausage, mushrooms, and Monterey Jack cheese wrapped in buttered phyllo dough and baked golden. A crispy, flaky make-ahead appetizer for parties.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Penne or farfalle tossed with crispy pancetta, shallots, wilted radicchio, butter, balsamic, and parmesan. A Northern Italian weeknight pasta ready in 30 minutes.

Easy mandarin orange cake doctors a lemon cake mix with ground hazelnuts, mandarin orange chunks, and fresh orange zest, baked in a tube pan and dusted with sugar or glazed with chocolate.