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cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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Get Perfect Burger Recipe from Food Network
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The CT stands for Carrot Turkey or Common Threads, your choice!
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Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
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Get Smoked Gouda Mac and Cheese with Green Tomato Chow Chow and Sweet Tea Chicken Recipe from Food Network
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Get Bubble and Squeak with Corn Puree Recipe from Food Network
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Slices of ham, turkey, and Swiss cheese are layered between soft slices of bread, then deep fried with a crispy crust of panko bread crumbs in this updated version of a classic hot sandwich.
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Shredded chicken is mixed with grapes and celery in a mayonnaise-based dressing for a quick and easy chicken salad recipe.
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Delicious stuffed and breaded pork chops made with six ingredients - thick-cut pork chops, smoked gouda, fresh spinach, horseradish mustard, panko crumbs, and Creole-style seasoning.
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"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S.
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Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.