This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.

Spinach and feta bring a fresh Mediterranean flair to this pasta, balanced with olive oil and garlic for a satisfying, meatless main.

Rice tossed with dried fruit, nuts, orange zest and green onions. It's very colorful and very tasty. You can use lemon or orange zest, raisins or dried cranberries, and any kind of nut you prefer. It's a recipe that's easy to mold to your tastes. The way I wrote it here is my favorite combination and always a hit with guests.

Lean ground turkey in a savory tomato sauce, served over your favorite pasta. A lighter alternative to beefy spaghetti night.

This ginger rice with dried mango is a super easy summer side dish.

This poblano rice recipe allows you to taste what poblano peppers bring to the table! Most poblano recipes use the pepper as a container. This showcases the pepper and its incredible stand-alone flavor. This rice dish pairs well with fish!

Fettuccini smothered in multiple cheeses, baked until bubbly and golden. Creamy and rich, it’s a cheese-lover’s dream.

Jeera rice is literally cumin rice, and a favorite way to prepare rice throughout India and South Asia. A wonderfully and subtly flavored rice that enhances the flavor of many a dull meal!

This coconut jasmine rice is one of my favorite rice recipes. It goes great with just about anything! Try it with ginger chicken!

A creamy, savory baked dish featuring dried beef, pasta, and a rich cheese sauce—great for brunch or a comforting dinner.

Wonderful easy recipe for jasmine rice and bok choy.

You can make this super-delicious Filipino coconut garlic fried rice (sinangag) recipe mostly ahead of time because you need the steamed rice to cool and dry out a bit before you fry it. The final result is irresistible and goes with everything on this menu, so I like to make two batches — one plain and one with the optional turmeric — which adds a little extra flavor and a pretty orange color.