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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
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Get Chicken Soup with Matzo Balls Recipe from Food Network
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Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
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Get Yucca with Cuban Mojo Recipe from Food Network
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You can have a basic, kid-pleasing, Italian-style bean soup on the table in just minutes with prepared beans and tomato sauce.
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This is an easy slow cooker recipe for chicken thighs in a sauce made with soy sauce, ketchup, and honey.
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Get Zucchini Frittata Recipe from Food Network
Ingredients: cloves, zucchini, basil, eggs, milk, parmesan
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This beauty of the sauce is that is not cooked and is fast an easy to prepare. It's made from fresh ingredients that inhance any pasta dish.
Ingredients: tomatoes, olive oil, basil, garlic
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This tangy-sweet baked chicken is simply seasoned and cooked, quick from start to delicious finish.
Ingredients: bone, honey, mustard, basil, paprika, parsley
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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything...
Ingredients: olive oil, oil, basil
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Mango, the world's favorite fruit, brings its color and excitement to bruschetta. Romano cheese and basil round out this sensational twist on an old favorite.