1,150 nice recipes

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Witches' hats Halloween treats made from crisp rice cereal, marshmallows, and chocolate, shaped into cones and dipped in melted semi-sweet chocolate. A fun no-bake project kids love.

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Vegetable and herb curry tosses curried brown rice with sauteed onion, celery, and pepper plus sweet apple and raisins. A quick, mild vegan curried rice that comes together in about 30 minutes.

Polar Bear cocktail: Amaretto, white creme de cacao, chocolate syrup, and vanilla ice cream blended smooth. A creamy dessert drink ready in 10 minutes that makes 2 glasses.

Honey-mint lemonade made by steeping fresh mint in a hot honey syrup, then mixing with fresh lemon juice. Naturally sweetened, refreshing, and only 4 real ingredients.

No-bake ice cream pie with a chocolate coconut crust. Four pantry ingredients, no oven required. Fill with any ice cream flavor for a summer dessert kids can help make.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Butter-sauteed bananas with a thick maple praline sauce made from real maple syrup, heavy cream, and toasted pecans. Serve warm over vanilla ice cream.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Caramelized bananas in brown sugar, butter, cinnamon, and lemon juice. A five-minute warm dessert served over vanilla ice cream.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.