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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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In this recipe for the root vegetable, ginger and toasted mustard seeds make rutabaga pop.
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Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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Seasoned catfish fillets are baked with a citrus and Dijon mustard sauce. Fresh bell pepper, onion, and garlic caramelize in the oven with the fish.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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Get House Dijon Mustard Recipe from Food Network
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A classic honey-mustard glazed ham recipe.
Ingredients: bone, honey, mustard, brown sugar, butter
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A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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Get Basil Oil and Cinnamon Oil Recipe from Food Network
Ingredients: basil, olive oil, cinnamon
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.