Rice/84 recipes

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Sausage skillet: simmered Italian sausage, red potatoes, onions, and bell peppers in one pan. Hearty four-ingredient weeknight dinner that comes together in under 45 minutes.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Why go to a fancy restaurant when you can enjoy this succulent seafood dish that is perfect for a romantic dinner with your loved one.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Grilled steak with fresh corn salad: charred sweet corn tossed with tomatoes, bell pepper, basil, and red wine vinegar alongside garlic-rubbed strip steak. Summer cookout simplicity at its best.

Bay scallop stew layers tender bay scallops over diced fennel, potato, and green beans in a saffron-fish broth scented with basil, dill, and tarragon. French Provençal seafood supper.

A succulent chicken fondue that doesn't take a lot to make or enjoy!

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.