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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.
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Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Get Vegan Lentil Burgers Recipe from Food Network
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Get Thanksgiving Oven-Roasted Vegetables Recipe from Food Network
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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Get Spicy Salmon Salad Recipe from Food Network