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In this simple dish, thick pork chops are pan-seared, then finished in the oven Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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Don't toss those beef bones - just freeze them. When you have 2 pounds, make beef broth using your Instant Pot® with minimal preparation.
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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Serve this fruit-filled chutney with grilled meats, atop goat cheese, or alongside hard, aged cheeses.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Get Cabbage Salad Recipe from Food Network
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.