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cooking.nytimes.com
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
www.delish.com
A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
www.simplyrecipes.com
Have you ever had grilled radicchio? Try it! Excellent with olive oil, balsamic, and a little grated Pecorino.
www.chowhound.com
I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
www.allrecipes.com
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
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Get Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce Recipe from Food Network
www.delish.com
Bring the deli to your kitchen with this mouthwatering sandwich.
www.allrecipes.com
Seasoned chicken thighs cook up quickly on a grill pan (or outdoor grill) and are served with a sweet and salty Indonesian peanut sauce.
www.allrecipes.com
This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.
www.allrecipes.com
Green beans, red kidney and butter beans join forces with artichoke hearts in this salad that works as well for a summer picnic as for a winter evening 's dinner. A nice coarse ground mustard, lemon juice and oil dressing is stirred in.
www.allrecipes.com
This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.