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The executives at General Foods (now Kraft, which sold Minute Rice to Riviana Foods Inc. in 2006) were so impressed with the significant reduction in time that they immediately bought the recipe.

These crispy pork smash burgers from F&W food editor Paige Grandjean, inspired by the classic Vietnamese sandwich, are topped with quick-pickled carrots, daikon, and a spicy chile mayonnaise.. Get the Recipe.Grilled Merguez with Mint Sauce.

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen.Served on charred flatbreads, these harissa-spiced lamb and beef patties from F&W recipe developer Renu Dhar are the perfect match for a zesty mint blender sauce.. Get the Recipe.Bedford Grilled Vegetable Pasta Salad.

Grilled eggplant, onions, zucchini, and bell peppers pack each bite of this tangy, mustardy pasta salad from F&W special projects editor Lucy Simon.. Get the Recipe.Tandoori Chicken.

A spiced yogurt marinade ensures flavorful, tender grilled chicken thighs and drumsticks in this version of the classic Indian chef from legendary chef Madhur Jaffrey.. Get the Recipe.

These spicy, moist chicken burgers from Paige Grandjean take flavor cues from the classic pairing of Buffalo wings and blue cheese dressing.. Get the Recipe.Top each with a scoop of ice cream and serve..

This tangy soup, like many desserts made with red wine, will pair with a wide range of reds.Mark Slater, Michel Richard's longtime wine director, likes to match it with the rose-scented nonvintage Quady Elysium, a sweet California wine made from the obscure Black Muscat grape..

Originally appeared: April 2008.2 dozen stuffed clams.1 celery rib, chopped.