1,478 rice wine recipes

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Cajun-style gumbo built on a dark red-brown roux with smoked sausage, lentils, carrots, celery, and a kick of cayenne. Thick, smoky, and protein-packed in 75 minutes.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Italian-style bread stuffing layered with bacon, prosciutto, giblets, and parmesan, bound with egg and soaked in stock. A rich, savory holiday dressing for turkey or chicken.

Spiced Lentils with Apple Crisps and Curried Yogurt recipe

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Homemade Chinese egg rolls stuffed with roast pork, shrimp, bean sprouts, mushrooms, and water chestnuts, fried golden and crispy. A classic appetizer with a crunchy shell and savory, textured filling.

Open-face turkey melt on toasted English muffins with broiled Monterey Jack and a fresh Italian-dressed chopped salad piled on top. A bright, crunchy spin on a leftover-turkey sandwich.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.