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A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Duck Breast with Peach Chutney and Rainbow Chard with Bacon Recipe from Food Network
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Get Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce Recipe from Food Network
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Incredibly elegant (and admittedly a little fussy), these Prawns with Nasturtium Leaves and Finger Lime from Australian chef Dan Hunter of Brae, will delight...
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Get Fall Salad Recipe from Food Network
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Get Fall Salad Recipe from Food Network
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