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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.
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
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Get Cowboy Caviar Recipe from Food Network
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
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This recipe comes from Robert Estep of East Haddam, Connecticut.
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Green peas, crisp red onion, tangy dried cranberries and mellow peanuts are enveloped in a creamy dressing to create the perfect summer side dish!
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Cashews and crumbled bacon make the crunch in this wonderful salad. If you make it in the summer and have fresh-from-the-garden peas, great, but frozen peas are super too. Peas, celery and chopped green scallions are folded into sour cream and then topped with the cashews and the bacon.
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Get Miso Noodles with Seared Ahi Tuna Recipe from Food Network
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Get Asparagus and Pistachio Pesto Pasta Recipe from Food Network
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Get Spring Vegetable Rice Salad (Insalata di Riso) Recipe from Food Network
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Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
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Imitation crab, peas and bacon blend beautifully in this salad. A great salad to use for any holiday dinner or just for a spring salad.