The mustard of Dijon
Article Abstract:
Dijon, France, is noted for its tangy mustards and produces mustards that are sold all over the world. Mustard is often combined with wine or wine vinegar to give it a distinctive taste. Four recipes using mustard are given including steamed mussels with saffron-mustard sauce.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1993
User Contributions:
Comment about this article or add new information about this topic:
The last touch: peanut butter
Article Abstract:
Several recipes featuring peanut butter are provided. Included are recipes for Peanut Butter, Apple, and Bacon Sandwiches; Spicy Peanut Sauce; African Peanut Soup; Peanut Butter Carmel Sauce; and Peanut Butter Chocolate Ripple Ice Cream.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1996
User Contributions:
Comment about this article or add new information about this topic:
The last touch: mustard
Article Abstract:
Recipes using mustard for swiss cheese with walnuts and mustard, deviled ham, mustard watercress sauce, mustard lemon butter, mustard aspic, honey mustard dressing, and deviled eggs are described.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: Peach tartes tatin. The last touch: almond joys. Almond praline ice-cream cake
- Abstracts: The muse of masala. The deal with raw. Masala magic
- Abstracts: The star anise of China. Collectibles: pastis carafes. Rounding up cowboy china
- Abstracts: A world of wine: the top 50 from 1994. Menu guide. Wine & spirits focus benefiting the Make-a-Wish Foundation: 1996 buyer's guide and preview
- Abstracts: The tarragon of France. Less is more: grilling on the light side. The far side of France