1,508 rice wine recipes

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

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.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Red cabbage braised with Granny Smith apples, crispy bacon, cream, and a splash of brandy. A rich, savory-sweet side dish ready in 40 minutes.

This is a very fresh tasting recipe, cabbage, kale with the chicken, it almost contains all the nutritions your body needs.

Grilled tandoori turkey kabobs rubbed with cumin, cinnamon, and cayenne, served in warm pita with cool cucumber-mint raita. A lean, flavor-packed dinner in under 30 minutes.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

This min fish pie is designed for kids, very funny looking and tastes very well!

Peking Style Noodles with Bean Sauce and Mixed Garnish recipe

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Golden-seared chicken with asparagus, snow peas, and baby peas in a silky tarragon cream sauce, finished with lemon zest over fresh fettuccine. Spring on a plate in 45 minutes.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Feed your hungry family with this hearty casserole that is made with mushrooms and peppers.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.