Author: Susan Banks
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables...
Author: Rhoda Boone
Fragrant spice cookies with a baked in raisin filling. My mother used to put these in my lunchbox.
Author: GINGER P
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice...
Author: Angela Dimayuga
Author: Dorothy Vinson
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which...
Author: Melissa Clark
Author: Maya Kaimal
Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
Author: sal
An elegant Indian chicken curry that may be served to the family or at a grand party. Rice is the ideal accompaniment.
Author: Madhur Jaffrey
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Delicious, chewy oatmeal raisin cookies with a surprise little kick! Everyone will want to know the secret ingredient.
Author: LisaW
Author: Joie Gaty
Author: Sheila Lukins
Author: Noah Bernamoff
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly...
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Anita Hacker
Author: Adeena Sussman
Author: Roberto Santibañez
Author: Jody Adams
Author: Julia Langbein
Author: Selma Hurwitz
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original...
Author: Lisa
A chewy coconut cookie mix in a jar. These make great gifts for just about everyone.
Author: Patty
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of...
Author: Gina Marie Miraglia Eriquez