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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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
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A savory stuffing with a touch of sweetness from currants steeped in sherry.
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 Saffron Jewel Rice Recipe from Food Network
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Get Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe from Food Network
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Get Sausage Stuffed Quail Recipe from Food Network
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Get White Bean Puree on Endive Recipe from Food Network
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Get Grilled Salmon with Citrus Salsa Verde Recipe from Food Network
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This version of Parmesan-crusted tilapia uses only a few ingredients for a quick and easy dinner entree.
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Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.
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Big, tasty beef meatballs are simmered in an easy Italian tomato sauce in this easy recipe.