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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.
www.delish.com
Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
cooking.nytimes.com
There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them With either, you must first break off the woody bottoms (magically, they snap off in pretty much the right place every time), a quick but necessary chore But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud
cooking.nytimes.com
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour
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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!
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
www.simplyrecipes.com
Colorful beet hummus made with red beets, tahini, lemon, and garlic. Great with pita chips or veggies!