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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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A fruity, tangy ham glaze recipe made with hot English mustard, orange marmalade, honey, and apricot jam is a cinch to put together, and it will dress up your baked ham with extra flavor and shine.
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This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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This delicious, flavorful vegetable soup features the flavors of garlic, truffle oil, balsamic vinegar, and applesauce.
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Cook the pasta, combine with sweet peas and a bit of chopped onion, and spoon on mayonnaise and a dash of hot sauce.
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This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
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This deliciously moist flourless cake made with almond meal and coconut is delightful when served with vanilla ice cream.
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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Sliced ginger root and lime zest add a tangy component to this sorbet made with orange, mango, and lemon juice.
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A buttery spread of minced onion, green chile pepper, mustard, and poppy seeds goes with ham and cheese in these baked sandwiches.