Rice & Grains

2019 recipes found

Couscous With Celery, Parsley and Red-Wine Vinegar
cooking.nytimes.com faviconNYT Cooking

Couscous With Celery, Parsley and Red-Wine Vinegar

15mA side dish for 4 (or 2, with leftovers)
Sauce Rémoulade
cooking.nytimes.com faviconNYT Cooking

Sauce Rémoulade

10mAbout 2 cups
Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts
cooking.nytimes.com faviconNYT Cooking

Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts

1h6 to 8 servings
Herbed Meat Loaf With Mushroom Sauce
cooking.nytimes.com faviconNYT Cooking

Herbed Meat Loaf With Mushroom Sauce

1h 10m4 servings
Veal Patties Pojarski
cooking.nytimes.com faviconNYT Cooking

Veal Patties Pojarski

25m4 servings
Craig Claiborne's Ravioli
cooking.nytimes.com faviconNYT Cooking

Craig Claiborne's Ravioli

2hAbout 48 ravioli
Konigsberger Klopse (German Meatballs)
cooking.nytimes.com faviconNYT Cooking

Konigsberger Klopse (German Meatballs)

45m4 servings
Chili Con Carne Loaf
cooking.nytimes.com faviconNYT Cooking

Chili Con Carne Loaf

1h 45m6 to 8 servings
Veal Meatballs With Tarragon
cooking.nytimes.com faviconNYT Cooking

Veal Meatballs With Tarragon

45m4 to 6 servings
Braised Rabbit With Porcini and Polenta
cooking.nytimes.com faviconNYT Cooking

Braised Rabbit With Porcini and Polenta

1h 30m6 servings
Risotto With Mushrooms And Peas
cooking.nytimes.com faviconNYT Cooking

Risotto With Mushrooms And Peas

40m2 servings
Couscous and Chickpea Salad
cooking.nytimes.com faviconNYT Cooking

Couscous and Chickpea Salad

15m4 servings
Baked Sweet-Savory Carnaroli-Rice Pudding
cooking.nytimes.com faviconNYT Cooking

Baked Sweet-Savory Carnaroli-Rice Pudding

Mastic comes from the mastic tree and is often used as a spice. Here, it adds an herbal note. Mastic crystals and powder (sold as gum mastic) are available at kalustyans.com.

1h 45mServes 8
Spicy Red Snapper Cakes
cooking.nytimes.com faviconNYT Cooking

Spicy Red Snapper Cakes

15mFour servings
Marino's Best Crab Cakes
cooking.nytimes.com faviconNYT Cooking

Marino's Best Crab Cakes

35m4 servings
Endives et poulet au gratin (Endives and chicken au gratin)
cooking.nytimes.com faviconNYT Cooking

Endives et poulet au gratin (Endives and chicken au gratin)

1h 30mSix to eight servings
Ba-Nam's Cha Gio
cooking.nytimes.com faviconNYT Cooking

Ba-Nam's Cha Gio

1h 30mserve 4, 6 or 8 people
Spicy Thai Crab Cakes With Lemon And Coriander
cooking.nytimes.com faviconNYT Cooking

Spicy Thai Crab Cakes With Lemon And Coriander

20mTwelve servings
Lemon Verbena Ice for Oysters
cooking.nytimes.com faviconNYT Cooking

Lemon Verbena Ice for Oysters

6m4 servings
Farrotto With Tomatoes And Pecorino
cooking.nytimes.com faviconNYT Cooking

Farrotto With Tomatoes And Pecorino

45m6 servings
Cornmeal Crepes With Chevre And Hot Pepper Jelly
cooking.nytimes.com faviconNYT Cooking

Cornmeal Crepes With Chevre And Hot Pepper Jelly

1h 30m24 crepes
Spider Bread
cooking.nytimes.com faviconNYT Cooking

Spider Bread

35mFour to six servings
Corn-Crusted Catfish
cooking.nytimes.com faviconNYT Cooking

Corn-Crusted Catfish

15m2 servings
New England Spider Cake
cooking.nytimes.com faviconNYT Cooking

New England Spider Cake

This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind. As my recipe tester, Alice Thompson, responded: ''Spider cake rules! How has this escaped the culinary radar so far? Where has it been all my life?''

1h8 servings