1,508 rice wine recipes

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

So to start off with the first post, I decided to make a meal that screams of comfort food. Whilst it does take a bit of a while to get the meal done, once you take that first bite, heaven couldn’t seem closer if you were Adam trying to touch God’s finger in the “Creation of Adam” fresco created by Michaelangelo. The meal I speak of is Cottage Pie. There is much debate as to what exactly a cottage pie is and how it is different to a Shepherd’s pie...I don’t know. The dominant theory is that Sheperds pie uses lamb mince, whilst a cottage pie uses beef mince. I don’t know about you, but the term “Sheperds Pie” does not get my tastebuds going quite as well, so I prefer the term cottage pie. Besides, comparing the price of ground (mince) beef to ground lamb, a student would pick up the beef mince in a heartbeat without even so much as glancing at the lamb in the meat section. This cottage pie that I made is full of flavour, and just makes you want to cuddle up next to a fire and watch TCM movies all day either by yourself, or with a significant other. Here is the recipe:

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Roast goose with a festive wild rice stuffing of mandarin oranges, chestnuts, and pine nuts. The skin is pricked to render the goose's rich fat and crisp golden, making a classic Christmas centerpiece.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Vegetarian brown rice pilaf with pine nuts, currants, cumin, and turmeric. A fragrant, golden side dish with sweet-savory contrast in every bite.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

A scrumptious dish that tastes wonderful by itself or when served as part of dinner.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.