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Get Salmon and Vegetable "Stir-Fry Cheat Sheet" Recipe from Food Network
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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This quick and easy rice side dish made with tomato, onion, carrot, celery, and chicken bouillon is a fixture on most Guatemalan tables.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Cubed steak is dredged in a mix of Parmesan cheese and bread crumbs, then browned in a skillet, and simmered with spaghetti sauce. Serve over pasta with additional cheese.
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Canned chile peppers -- pickled, roasted or plain; whole, sliced or chopped -- can deliver as much flavor as heat. This fresh, light recipe relies on chiles to add tang and taste to warm corn tortillas filled with tender fish.
cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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Oyster crackers coated in ranch dressing mix and herbs are perfect for topping salads!
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In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
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Get Kale and Leek Soup Recipe from Food Network
Ingredients: olive oil, kale, chicken broth
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.