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Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
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This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The narrow spectrum of highly sweetened morning food is limiting and ultimately boring This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic And it will change the way you think about oatmeal.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...
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Get Sherry Mustard Recipe from Food Network
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An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.
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Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Loaded with Jamaican heat from ground habanero, cinnamon, allspice, and more.
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Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Ingredients: winter squash, olive oil, salt