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This sauce is used at the Inn at Little Washington in its signature dish, "Filet Mignon" of Rare Tuna.
Ingredients: cocktails, alcohol, soups, chocolate
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Brown sugar ham steaks cooked in butter are a sweet and savory main dish that takes less than 30 minutes to prepare. Serve with potatoes and green beans.
Ingredients: ham steak, butter, brown sugar
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
cooking.nytimes.com
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture
cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
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This latte is made with 2 types of coconut milk, coconut oil, coconut extract, and brown sugar for the die-hard coconut fan.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Brown rice simmers with salsa, tomatoes, and garlic for a flavorful and wholesome spin on Spanish rice.
Ingredients: brown rice, garlic, water, salsa, tomatoes
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Using brown rice in sushi is a great way to make the dish a little healthier.
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Get Lentil Sloppy Joes Recipe from Food Network
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Perfect for feeding a crowd or freezing for later, this big-batch recipe makes enough chili for 12 hearty turkey-lentil Sloppy Joes.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salt, brown rice