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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.
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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Get Vegan Lentil Burgers Recipe from Food Network
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Get Saga Wagyu Panzanella Recipe from Food Network
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Get Chickpea-Potato Dip Recipe from Food Network
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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Get Danish Burgers with Herb Caper Sauce and a Mod Salad Recipe from Food Network
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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Get BACARDIandreg; Mixers Cucumberita Recipe from Food Network
Ingredients: orange juice, cucumber, ice
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Get Ice Cold Saketini Recipe from Food Network
Ingredients: sake, vodka, japanese cucumber