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Apples, thyme, and Dijon mustard are classic flavors to pair with pork chops. Now those ingredients are prepared in a cocktail, but instead of pork, they are combined with bourbon. This is a flavor combination you've gotta try!
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A sweet, tangy, butter-free frosting.
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This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Brussels sprouts are steamed with cayenne pepper, red pepper flakes, and sliced garlic in this spicy recipe.
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A simple, colorful recipe prepared from fresh garden vegetables. Goes especially well with salmon.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.