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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!
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A classic deli-style tuna sandwich recipe.
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These are usually called deviled eggs, but they taste divine.
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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.