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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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A rich bacon-wrapped roast turkey recipe with pear cider gravy.
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Boxed stuffing mix and tart dried cherries help turn pork chips into a great meal for a cool fall evening.
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Get Kahlua and Horchata Cupcake Recipe from Food Network
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
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Gingerbread gets a boost with the addition of rich, dark beer.
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Get Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake Recipe from Food Network
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Oatmeal cookies with a touch of whole wheat and granola.
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Get Saffron Jewel Rice Recipe from Food Network
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Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.
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A savory stuffing with a touch of sweetness from currants steeped in sherry.