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cooking.nytimes.com
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate Cold rice will not clump together.
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Get Pork Chops with Fennel and Caper Sauce Recipe from Food Network
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Simple, flavorful, and easy, this side dish of spaghetti served with an onion-cream sauce flavored with white wine will add a gourmet touch to any meal.
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This dish contains the taste of spring, using only vegetables that can be found in springtime—favas, peas, and green garlic. It has a nice balance of sweetness...
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Get Sausage Kale Strata Recipe from Food Network
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Get Barbecue Tofu with Cajun Rice Recipe from Food Network
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Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine make a delicious beef stroganoff.
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You obviously need a gingerbread-man cutter to make this shape, but any decorative cutter a star, diamond, heart, or whatever shape you may already have in your kitchen — can be used for this recipe.
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I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan.
cooking.nytimes.com
You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
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Rich and luxurious texture meets decadent butterscotch flavor in Chef John's take on the budino, or Italian custard pudding.