1,957 riced recipes

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Mango charlotte with strawberry sauce: a tropical twist on the classic French molded dessert. Mango mousse set with gelatin, lined with ladyfingers, and served with fresh pureed strawberry coulis.

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Veggie pizza quiche with mozzarella, sharp cheddar, tomatoes, mushrooms, and green peppers baked in a deep dish pie crust. Where pizza night meets brunch.

Eggs poached in a simple Roman-style red sauce with tomatoes, mushrooms, onions, and garlic. A rustic Italian shakshuka-style dish perfect for brunch, served with crusty French bread.

Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.