359 rice wine recipes

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.

Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

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.

Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.

Quick and easy way to make a delicious chicken dish.

A hearty skillet omelette packed with bacon, red bell pepper, cabbage, and onion, spiced with fenugreek and coriander, then broiled under melted cheddar. This cheesy Spanish omelette feeds four in just 20 minutes.