Rice/19 recipes

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

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.

Another delicious chicken casserole that will satisfy anyone's hunger without a problem.

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.

Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.

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.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

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Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.