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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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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. It goes together quickly because the recipe calls for a bag of ready-made coleslaw mix.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
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I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
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Get Fried Chicken Sandwiches Recipe from Food Network
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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A classic French apéritif, the Kir is simply crème de cassis liqueur and wine.
Ingredients: cassis, dry white wine