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Cardamom, cinnamon, ginger, and black pepper play a dual role in this multigrain porridge.
www.allrecipes.com
This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
www.allrecipes.com
This is a quick and easy way to spice up rice. Saute instant rice with onion, red bell pepper and green bell pepper. Then simmer with tomatoes and tomato juice and you've got a savory Spanish-style rice.
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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Get Pappardelle With Snap Peas Recipe from Food Network
www.simplyrecipes.com
Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Turmeric root and black pepper are steeped and simmered for a quick and easy farmer's market turmeric tea; enjoy with lemon juice or honey.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
cooking.nytimes.com
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food