- THE ART OF COOL. Miraglia, Gina Marie // Gourmet;Jul2002, Vol. 62 Issue 7, p108
Presents several Japanese recipes. Steamed Corn Custards With Crab; Sushi-Roll Rice Salad; Saut Ã© ed Cod on Snow Peas With Miso Sesame Vinaigrette; Green Tea Ice Cream; Vanilla Thins.
- Take a barbecuec CHICKEN. Plummer, Jennene // Woman's Day (Australia Edition);3/5/2012, Vol. 63 Issue 10, p38
Several recipes for chicken are presented which includes Smoky Barbecued Chicken Pizza, Chicken & Corn Paste Bake and Chicken, Pea & Gorgonzola Risotto.
- PISELLI CON ASPARAGI E BASILICO. Ferrigno, Ursula // Gourmet;Apr2008, Vol. 68 Issue 4, p137
A recipe for piselli con asparagi e basilico (asparagus, peas, and basil) is presented.
- HALIBUT, WATERCRESS PUREE, JERSEY ROYALS, PEAS, ASPARAGUS, WILD GARLIC FLOWERS. // Caterer & Hotelkeeper;6/6/2014, Vol. 203 Issue 4829, p36
A recipe for Halibut, Watercress Puree, Jersey Royals, Peas, Asparagus, Wild Garlic Flowers is presented.
- VENETIAN RICE AND PEAS. Grimes, Paul // Gourmet;Apr2008, Vol. 68 Issue 4, p78
A recipe for Venetian rice and peas is presented.
- JAMAICAN RICE AND PEAS. // Gourmet;May2003, Vol. 63 Issue 5, p76
Presents the recipe for Jamaican Rice and Peas.
- Jamaican Rice and Peas. // Food & Wine;Jun2008, Vol. 31 Issue 6, p166
A recipe for Jamaican Rice and Peas is presented.
- Rice and Peas. Schop, Adam // Food & Wine;Dec2015, Vol. 38 Issue 12, p194
A recipe for Rice and Peas is presented.
- BEYOND WHITE RICE. Kadey, Matthew // Runner's World;May2015, Vol. 50 Issue 4, p50
Several recipes which include spring wild rice bowl with asparagus, salmon kimchi on red rice, and black rice and mango dessert bowl are presented.