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This hot sauce recipe blends fresh serranos with lime juice, vinegar, and spices for a fresh and spicy sauce to serve with slow-cooked food.
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Get Arugula and Pear Salad with Dijon Sherry Vinaigrette Recipe from Food Network
cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
cooking.nytimes.com
Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Get Spiced Mustard Hash Browns Recipe from Food Network
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.