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cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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This recipe uses rice and tapioca flour instead of wheat and it still tastes yummy!
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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A spicy tuna mixture is nestled between two layers of rice in this Portuguese inspired casserole.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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Get Stuffed White Mushroom Caps Recipe from Food Network
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Try this spicy, creamy sauce on Chef Donald Links's Grilled Pork Skewers.
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What could be better? White chocolate, cheesecake and blueberry topping!
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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Get Soy Beurre Blanc Recipe from Food Network