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cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
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Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty dish. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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Ham steaks bake in a sweet maple syrup and brown sugar glaze with plenty of cloves. Serve Easter dinner any night of the week.
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Get Ultimate Grilled Cheese Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.
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This is a smoothie that I drink for breakfast which is so tasty and also incorporates my greens and some other superfoods for the day... oh so yummy!!
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
www.delish.com
Crunchy and simply seasoned, these baked chicken fingers are served with a luscious honey-mustard sauce.