Search Results (21,220 found)
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A healthy meal of fish, peas, and creamy rice.
cooking.nytimes.com
The red from the beets will bleed into the white rice in this nutrient-dense risotto Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
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Steamed yams add moistness, beautiful color, and fabulous taste to these cute little cream cheese frosted cupcakes.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes.
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Homemade grenadine made with pomegranate juice is naturally colored and adds a nice brightness and flavor to your favorite drinks.
Ingredients: pomegranate juice, sugar
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Red, ripe tomatoes, mozzarella cheese, and fresh basil leaves make a wonderful summer sandwich when combined with dark artisan bread and white truffle oil.
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This dish needs only 20 minutes of attention at the stove The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.