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cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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Get Barbecued Beef with Lemon Grass and Noodles Recipe from Food Network
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Get Spice-Rubbed Pork Chops with Sorghum BBQ Sauce Recipe from Food Network
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Get Shrimp and Tasso Gravy over Yellow Grits Recipe from Food Network
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Get Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots Recipe from Food Network
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A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!
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A bright, colorful salad with linguini, carrots, green onions, and lightly cooked green beans gets an Asian taste from orange zest, toasted sesame oil and soy sauce, and a hint of heat from chopped serrano peppers.
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This spicy, flavorful dish features cumin and oregano for authentic Mexican aromas!