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Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy dip. Serve it with vegetables, t...

Serve this cooling dip with vegetables, shrimp, chicken wings or, Grace Parisi's favorite, fried pappadums, the thin ...

The celery root can be shredded in a food processor, but you'll get a thicker and smoother result if you cut the vege...

This heavenly gratin makes a creamy accompaniment to the beef. If using prepared horseradish, drain it well before ad...

This sun-dried tomato dip can be put together in minutes.

Plus: More Vegetable Recipes and Tips

Plus: Pasta Recipes and Tips

Plus: More Vegetable Recipes and Tips

Fruitcake can be substituted for the panforte, a chewy Italian confection. Plus: More Dessert Recipes and Tips

In the north and northeast of Thailand, Laos and parts of Vietnam and southern China, long-grain sticky rice is the s...

Wehani is a designer rice that was developed in northern California by Harlan Lundberg. Wehani is a beautiful brownis...

This is a beautiful unpolished long-grain rice that is quite chewy when cooked. The black bran keeps the grains separ...

In Calcutta Naomi Duguid and Jeffrey Alford were introduced to this princely rice, which has a delicate, somewhat swe...

Basmati Rice grows in the Himalayan foothills of Norther India and Pakistan. It's a very long-grained white rice ...

To turn Japanese Rice into Sushi Rice, simply cook the rice with a little less water and flavor it with vinegar, suga...

This vegetarian soup is almost a stew—thick, satisfying comfort food for winter. If you like, you could also use 3 cu...

Plus: More Soup Recipes and Tips

Here's a quick way of turning yesterday's plain rice into a fragrant, pale yellow mound with turmeric-tinted onions a...

Japanese Rice is a short- to medium-grain white rice. When properly cooked, it tends to form clumps. Serve it plain w...

Slideshow: Watercress Recipes

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