Search Results (7,711 found)
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
www.foodnetwork.com
Get Pan-Roasted Chicken with Creamy Mustard Sauce Recipe from Food Network
Get Pan-Roasted Chicken with Creamy Mustard Sauce Recipe from Food Network
Ingredients:
beef broth, white wine, dry mustard, worcestershire sauce, cloves, onion, chicken, vegetable oil, butter, half and half, rosemary, cornstarch, mustard, juice
cooking.nytimes.com
Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijonâs two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as âà lâancienne.â You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijonâs two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as âà lâancienne.â You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
www.delish.com
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
Ingredients:
vegetable oil, lamb, shallots, dry white wine, chicken stock, mustard, dijon mustard, thyme
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Get Rib-Eye with Mustard-Beer Pan Sauce Recipe from Food Network
Get Rib-Eye with Mustard-Beer Pan Sauce Recipe from Food Network
www.allrecipes.com
This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion.
This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion.
www.chowhound.com
An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
Ingredients:
chicken breast, olive oil, chicken broth, dry white wine, thyme, butter, mustard, flour, parsley
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Get Hand of Pickled Pork with Mustard Sauce Recipe from Food Network
Get Hand of Pickled Pork with Mustard Sauce Recipe from Food Network
Ingredients:
water, carrots, butter, flour, veal, dry mustard, lemon juice, egg yolks, potatoes, chives, egg whites
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by John Willoughby and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by John Willoughby and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network
Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network
Ingredients:
egg whites, scallops, heavy cream, shrimp, bass, salmon, canola oil, red onion, sauerkraut, mustard, tarragon
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.