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cooking.nytimes.com
Asha Gomez moved to the American South from Kerala, a region of southern India This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors The dish relies on stewing the chicken, a technique common to both cultures
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If you love lemon bars, try these delicious lime bars. They're similar, but they have the bite of fresh lime juice and grated lime peel. Fun to take to a picnic or just make anytime.
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Artichoke hearts are the new kale chips.
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: jasmine, white rice, salt
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Get Black Beans and Rice Recipe from Food Network
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
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My daughter created this recipe for her children that are allergic to wheat, eggs and milk.
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Steaks are "aged" under a coating of crushed koji rice, then pan-fried in clarified butter in Chef John's take on this technique.
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Garlic, onions, and lemon juice to add interest to plain white rice.
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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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This quick and easy recipe for yellow rice has fantastic and flavorful results, thanks to turmeric, garlic, and onion.