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Apples, cheddar, and rotisserie chicken make a killer combo in this salad.
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A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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Spicy mustard and wasabi paste give this cheesy, bacon-filled appetizer a devilish kick.
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Get BBQ Sauce Recipe from Food Network
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Get Carrots With Raisin-Fennel Vinaigrette Recipe from Food Network
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Get Tossed Salad Recipe from Food Network
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.