This is a magnificent rice dish made more delicious with meaty morsels of fried aubergine....
From The New York Times' 60-minute Gourmet by Pierre Franey.
Serve with boiled potatoes or some other starch. Yummy.
1/2 cup finely-chopped green pepper may be added with the bacon if desired.
Use your favorite type of noodle; add cooked vegetables or meat.
Can substitute artificial sweetener for the sugar.
[Serve hot with pasta, ravioli, rice or with a medley of steamed vegetables that includes peas,...
The traditional good luck New Year's Day feast in the South, Hoppin' John is brimming with flavor...
Dum aloo is a popular North Indian curry; serve with hot chapati or paratha.
"Acini di pepe" is the Italian word for peppercorns. This rice-shaped pasta work well in this...
Serve this savory pudding in place of cornbread or mashed potatoes.
Glazed onions may be prepared through Step 2 two days ahead, with onions and reserved liquid...
Cooking the couscous in 2 pans prevents lumps from forming. This recipe was created to accompany...
This recipe was made by Hugh Carpenter at a cooking class at the Draeger's Culinary Center in San...
1 cup peanuts or toasted almonds is great additions; add just before serving. Can also sprinkle...
The pea is a green, pod-shaped vegetable, widely grown as a cool-season vegetable crop. The seeds...
The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my...
