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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, olive, honey
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This is warming comfort food at its best. Don't let the long cooking time discourage you. You'll spend very little time at the stove before the pan goes into the oven.
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Get Brussels Sprout Slaw Recipe from Food Network
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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Brine Cuke Pickles are easy to make. 1 large clean jar 1/2 tsp black pepper 1 tsp granulated garlic 1 tsp mustard seed 1/2 tsp dill seed 1 bay leaf 1/4 tsp hot...
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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A creamy mustard sauce gives herb-baked chicken a real boost.
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An easy slow cooker chicken thigh recipe with fennel, black olives, and whole-grain mustard. Serve over noodles or rice.
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Get Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions Recipe from Food Network