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FRENCH-STYLE PORK STEW (Substitute rutabaga for potatoes and leave out clove and black pepper for strict AIP)

FRENCH-STYLE PORK STEW (Substitute rutabaga for potatoes and leave out clove and black pepper for strict AIP)

Green Chile Brown Rice: a delicious side dish and a great Cinco de Mayo recipe made with jalapeño peppers, lime juice, fresh cilantro and Carolina Whole Grain Brown Rice.

Green Chile Brown Rice: a delicious side dish and a great Cinco de Mayo recipe made with jalapeño peppers, lime juice, fresh cilantro and Carolina Whole Grain Brown Rice.

This #Healthy One Pan Mexican Rice is the perfect dish to serve to loved ones - it is easy to make, hearty, healthy and very filling! #VEGAN - Ceara's Kitchen

This #Healthy One Pan Mexican Rice is the perfect dish to serve to loved ones - it is easy to make, hearty, healthy and very filling! #VEGAN - Ceara's Kitchen

This is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. (Photo: Christina Holmes for The New York Times)

This is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. (Photo: Christina Holmes for The New York Times)

The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party

The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party

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