Whether she’s whipping up a weeknight dinner or feeding a crowd, Ree Drummond always has a casserole in her back pocket—and ...

We're coming for that day-old rice in your fridge. Transform yesterday's leftovers into today's hot app and never worry about ...

It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go ...

Add 1 teaspoon oil to now-empty wok and reduce heat to medium. Add mushrooms and ⅛ teaspoon salt and cook, stirring frequently, until mushrooms are tender and light golden, about 4 minutes. Add ...

This rice pudding cake is every bit as wonderful ... to a flat plate. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled ...

An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s.

To speed up dinner preparations, chop the veggies and make the sauce ahead of time. Also consider using instant brown rice. When compared with slow-cooking brown rice, instant rice has just a ...