841 white icing recipes

Try this creamy and scrumptious dish that is fun and easy to make.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Quite easy to make, and it comes out delicious. The dish can be made in advance. Reheat it in the oven or microwave whenever the hunger hits.

Vincent Price's elegant take on kedgeree layers flaked salmon with rice pilaf, bechamel, and chopped egg, then bakes in a water bath. Serve with curry sauce for a British-Indian classic.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.