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This whole-grain Dijon mustard recipe has a pungent heat and a whole-grain texture that pairs well with red meat and poultry.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Bison dogs wrapped in crescent roll dough with cheese and honey mustard are coated with corn meal and baked until golden.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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An easy chicken enchiladas verdes recipe. You will need tomatillo sauce, cooked chicken, corn tortillas, and Mexican crema for this recipe.