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Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
Ingredients: water, salt, sugar, nori, white rice
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Cucumber slices are tossed with a creamy dressing.
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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This ravioli recipe is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a dish to impress! I used handcrafted Italian pasta by Torino that derives its unique colors from natural ingredients. The shape of the pasta just begs...
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This stir-fry is fantastic with cooked rice or over a bed of shredded Napa cabbage.
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For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.
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A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These grilled bison burgers are juicy and full of flavor, perfect for summertime picnics.