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cooking.nytimes.com
Clean and simple Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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This version of a classic Spanish salsa combines a slow-cooked tomato sauce with lemon zest, cilantro, ripe mangos, and lemon juice.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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Roasted walnut oil adds extra nutty flavor to this simple yet sophisticated dressing made with chives, white wine vinegar, and Dijon mustard.
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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An easy recipe for spicy mustardaise, a mix of mustard powder, mayonnaise, apple cider vinegar, pickled jalapeño, and kosher salt.
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Homemade lime pickles, made with pickling lime or slaked lime, are worth the wait using this DIY recipe. Serve them with ham!