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cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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An easy Brussels sprouts recipe sure to please the toughest vegetable critics in your life.
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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Baby carrots baked with onions, honey and spices.
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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This copycat vinaigrette is similar to Panera®'s recipe, using extra-virgin olive oil, honey, and fresh cracked black pepper.
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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Delicious cheddar penny cookies!!! My mother and I have made these for years and they are just as good as when I was young.