1,508 rice wine recipes

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Old-fashioned chicken noodle soup simmered from scratch with a whole chicken, gizzards, egg noodles, and fresh vegetables. A 3-hour Sunday supper that feeds 14 hungry souls.

Chinese-style stir-fried chicken with toasted pine nuts, bamboo shoots, and a savory hoisin-oyster sauce. Cornstarch velveted chicken stays tender. Wok dinner in 30 minutes.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

Roasted acorn squash halves stuffed with crispy SPAM, jicama, red bell pepper, and tomatoes in a ginger soy glaze. A fun, hearty weeknight main dish.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

It's a very interesting way to make soup in egg shells and it's also fun to eat it from the shells too.

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Golden lentil and potato soup, a velvety, skin-on soaked yellow lentil pot simmered with onion, celery, and carrots in rich chicken broth for old-school comfort.

Tabbouleh tosses bulgur wheat with masses of fresh parsley, mint, scallions, and ripe Roma tomato, dressed simply with lemon juice and olive oil. A vegan Levantine cracked wheat salad that gets better after an overnight chill.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.