RAGHAVAN IYER RECIPES

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it’s also kind of nice plain, wrapped in waxed paper and tucked inside someone’s lunch.

Provided by Kim Severson

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 416, UnsaturatedFatContent 4 grams, CarbohydrateContent 72 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 8 grams, SodiumContent 282 milligrams, SugarContent 47 grams, TransFatContent 0 grams