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A vinaigrette to top any salad.
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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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Dark beer, dry mustard, and garlic flavor this braised corned beef with potatoes and cabbage.
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If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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These ribs are cooked in a barbeque sauce which is out of this world! It contains simple ingredients, yet it gives the ribs great flavor.
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A good bottle of beer and frequent basting keeps this ham juicy and moist.
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Get Morningstar Farms® Black Bean Burger with Tomato Relish Recipe from Food Network