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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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This creamy coconut milk rice pudding is a warm and comforting treat that is nicely spiced and loaded with tasty fruit.
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Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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Corn tortillas are layered with a Mexican-inspired chicken and cheese mixture in this baked lasagna.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pickled jalapeno peppers spice up this ranch dressing dip.
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Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Get Barbecue Shrimp Recipe from Food Network
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Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.
Ingredients: beef, taco, tomato soup, water, white rice