351 rice wine recipes

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Oven Swiss steak braised in beef gravy and diced tomatoes, topped with parsley-thyme mashed potatoes piped on and baked golden. A complete one-dish dinner with a shepherd's pie finish.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Moroccan vegetable soup simmers lamb (or beef) stew meat with turnips, carrots, celery, tomatoes, and saffron, finished with zucchini, angel hair pasta, and fresh herbs.

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 is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Breakfast muffins are not always sweet, give these savory and delicious muffins a try, also use up your leftover ham or turkey from the big holiday.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Toasted quinoa salad with seared scallops and snow peas tosses dry-toasted quinoa with soy-ginger-sesame dressing, crisp snow peas, red pepper, and golden pan-seared scallops. A protein-rich Asian-inspired grain bowl.

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.