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For this recipe, a well-trimmed flank steak is grilled briefly, then finished in a 180-degree oven.
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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Spinach, Greek yogurt, chia seeds, flax seed, and almonds are blended with fruit creating a quick, on-the-go smoothie.
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A refreshing, unsweetened drink infused with parsley, mint, and basil.
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Orange bell peppers are stuffed with ground turkey, rice, tomatoes, and Gouda cheese for a quick and easy weeknight dinner.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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Sweet and savory teriyaki sauce with sesame seeds and ground mustard powder flavor delicious broiled salmon steaks for a main dish that needs only a few minutes in the oven.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.