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Chef John's shaved asparagus salad combines thin ribbons of fresh asparagus with a delightful mustard dressing and tops it off with crisped pastrami.
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A ginger, soy, and rice wine dressing is tossed into a bowl of just-cooked pasta, shiitake mushrooms, and red bell peppers for an easy, flavorful vegetarian meal. Makes two main dish servings or four smaller servings.
cooking.nytimes.com
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs And after the eggs are gone, you’ll still be left with plenty of pickled onions that will last for weeks in the refrigerator
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The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!
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While Chef John warns that it's not authentic Chinese or even Americanized Chinese, this easy stir-fry is a perfectly delicious dinner served over rice.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: jasmine, white rice, salt
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
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This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna.
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Garlic, onions, and lemon juice to add interest to plain white rice.
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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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This quick and easy recipe for yellow rice has fantastic and flavorful results, thanks to turmeric, garlic, and onion.
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This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.