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Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.
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Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried Chicken Salad Recipe from Food Network
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Your childhood grilled cheese but all grown up.
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Get Susanna Foo's Pork Dumplings with Soy Ginger Sauce Recipe from Food Network
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Get Black Bean Clams "Casino" Recipe from Food Network
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This Chinese soup of pork meat balls and winter melon is very warming. I love to make this during the winter months when it's chilly outside.
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You've never seen potato skins quite like this before.
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.