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cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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A simply dressed endive-parsley salad accompanies these tender, mustard sauce-topped pork chops.
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A rich Dijon cream sauce smothers sauteed chicken and mushrooms.
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Smother this sauce on our Saucy Drumettes for an out of this world snack!
cooking.nytimes.com
This vegan take on quiche is from the chef Lindsay S Nixon's cookbook “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms Nixon said, “I developed this recipe to save a bunch of greens that were languishing in my fridge
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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The zippy mustard-lime vinaigrette enlivens simply roasted pork in this easy to make recipe.
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Lightly breaded chicken breasts are bathed in a creamy tarragon and whole grain mustard sauce.
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Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Grill and enjoy.
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Get Italian Tuna Salad Recipe from Food Network
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
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Get Potato Salad Recipe from Food Network