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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Even though it’s just arugula, sliced fresh figs, and a quick vinaigrette, this salad is surprisingly elegant.
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The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
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This shrimp boil recipe comes with a bonus dipping sauce recipe, using beer, lemon juice, and lime juice to make tasty shrimp and dip for your shrimp lovers.
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No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
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Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Amp up your standard chicken and potatoes with a sweet and zesty honey mustard marinade.
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Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
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Get Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard Recipe from Food Network
cooking.nytimes.com
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!