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Sweet, vinegary and delicious. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus.
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Get Loin of Pork with Green Peppercorns Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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A basting sauce made with apple jelly, cranberry sauce, mustard, and horseradish helps make a terrific pork loin for any family gathering.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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This delicate fish stew comes from the Bengal region of India.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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Homemade teriyaki sauce just like mom makes can be assembled in ten minutes for a quick and easy marinade.
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Simple and delicious! These freeze really well too.
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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
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Get Rib-Eye Crostini Recipe from Food Network