Recipe Type: Dairy Free, Gourmet, Mustard, No-Cook, Paleo, Peanut Free, Pescatarian, Side, Spring, Vegan, Vegetable, Vegetarian, Wheat/Gluten-Free
Ingredients: ,, 1 1/2 pound cabbage, cored and thinly sliced (6 cups), 1 1/2 tablespoons honey mustard, 1/4 teaspoon black pepper, 2 1/2 teaspoons salt, 2 tablespoons olive oil, 3 tablespoons red wine vinegar, 5 radishes, thinly sliced
Stuffed Chicken Breasts
This information is per serving.
Mexican Street Corn
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Coconut Angel Food Cake
Chocolate Ginger Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking