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Get Magic Fruit-and-Veggie Cupcakes Recipe from Food Network
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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
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What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?
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On a warm spring night, the Emperor’s Garden, a rhubarb and gin cocktail spiked with Thai basil and seasoned rice vinegar (a condiment used to make sushi rice, flavored with sugar and salt), is a perfect way to celebrate spring and also to use up some of the rhubarb you bought at the green market.
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Easy oatmeal recipe for busy mornings
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This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
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Homemade gluten-free crackers just like Mary's Gone Crackers® crackers are easy to make using quinoa, brown rice, and plenty of seeds.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
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Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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Get Shrimp Pad Thai Recipe from Food Network