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cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
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Get White Bean Puree on Endive Recipe from Food Network
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Get Napa Cabbage Wrapped Monkfish with Ponzu Sauce Recipe from Food Network
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Give your coleslaw a hint of sweet summer flavor with peaches and cabbage in a slightly spicy dressing.
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This side dish goes well with roasted chicken, beef, or pork.
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This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top.
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This is an award-winning appetizer recipe from Michael Weiler of Minturn, CO.
cooking.nytimes.com
This nonalcoholic iced tea is made with fresh mint, basil and a simple syrup infused with chamomile flowers It is as cool and refreshing as an air-conditioned subway car after a long wait on the steamy platform.
Ingredients: mint, basil
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Get Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) Recipe from Food Network
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).