1,508 rice wine recipes

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.

Many-fruited mustard combines sharp prepared mustard with diced dried apricots, peaches, figs, cherries, and raisins in a white wine vinegar and sugar syrup. Sweet-spicy condiment for cheese boards and ham.

Chicken marinara made with a fast homemade tomato sauce of diced tomatoes, tomato paste, red wine, and basil spooned over cooked chicken pieces. A 25-minute weeknight Italian dinner with pantry staples.

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.

Dried cherry couscous with tri-color bell peppers, carrots, and chives cooked in chicken broth. A colorful, fruity side dish that pairs beautifully with roasted turkey or chicken.

A bold, no-cook layered Mexican dip stacked with bean dip, taco-spiced sour cream, two kinds of cheese, diced tomatoes, green chiles, scallions, and olives. Grab the tortilla chips and dig into this party-ready crowd pleaser in 10 minutes.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Braised beef and noodles in a rich red wine and golden mushroom soup gravy with a surprise twist: diced dill pickles and pickle juice that add a tangy brightness you won't expect but can't stop eating.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Explore your tastebuds with this succulent dish that will have you scooping out a second helping!

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

These Reuben-inspired Pigs in a Blanket feature grown-up flavors of sauerkraut and Swiss cheese with a crispy topping wrapped in a warm, soft dinner roll blanket.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Mini salmon burgers made with canned salmon, crushed saltine crackers, dill, and lemon juice. Pan-fried until golden for a quick appetizer or light main.