Rice/81 recipes

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.

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

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

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

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Toasted quinoa salad with seared scallops and snow peas tosses dry-toasted quinoa with soy-ginger-sesame dressing, crisp snow peas, red pepper, and golden pan-seared scallops. A protein-rich Asian-inspired grain bowl.

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.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

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.

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.

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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.

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.