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www.allrecipes.com
New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
www.allrecipes.com
These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
www.allrecipes.com
Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.
www.chowhound.com
This recipe, from TofuXpress.com, uses pressed tofu. Pressing tofu improves texture, and allows the tofu to absorb more flavor.
www.chowhound.com
Even though it’s just arugula, sliced fresh figs, and a quick vinaigrette, this salad is surprisingly elegant.
www.delish.com
The cabbage is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick.
www.allrecipes.com
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.
www.delish.com
No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
www.allrecipes.com
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
www.delish.com
Amp up your standard chicken and potatoes with a sweet and zesty honey mustard marinade.
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort