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Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
There's nothing like the creamy, sweet comfort of homemade rice pudding.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
These rice fritters have a creamy center and a slightly crisp exterior.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
A combination of smokey bacon, hearty wild rice, and tart cherries makes for a unique salad.
Cooking the chicken very slowly releases a pure, rich essence that infuses the rice. Short-grain rice makes the dish pleasantly pudding-like.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Ask your butcher to debone the veal, reserving the bones for you.
A delicious Chinese take on a traditional American feast.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
A delectable combination of delicate limas and tangy tomatoes, this dish is like summertime on a plate.
For the most flavorful rice, purchase the best qualityŚrice harvested by hand and parched over wood fires.
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding.
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