Search Results (5,088 found)
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A sweet-and-spicy mustard sauce coats roasted Brussels sprouts in this simple side dish recipe.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Recipe By: Grace Parisi
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Easy and extra-tangy with Dijon mustard and sharp cheddar cheese.
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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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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This is one fantastic sandwich with turkey, ham, and roast beef, covered with Swiss and Muenster cheese and broiled in the oven until bubbly. Put this one out for your next poker party or game night!
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This cabbage and dumpling soup has a savory German-inspired broth with apples and bacon bits.
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Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner.
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A tangy dressing with a pleasant bitterness from celery seeds.