This sweet and pungent mustard sauce is also perfect on pork chops.Plus: More Grilling Recipes and Tips
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The slightly sweet dressing on this spinach salad has just a little honey in it. More Great Salads
Snickerdoodles, nonsensically named cookies that originated in 19th-century New England, are always made with cinnamon, but in his version, John Currence mixes the cinnamon with sugar to make a delectable coating. If you prefer to mix the dough by hand, the cookies will be a little denser.Plus: More Dessert Recipes and Tips
John Currence doesn't only stuff his biscuits with grilled sausage and creamy blue cheese, he also slathers them with mustard. Alternately, the biscuits can be served unstuffed along with the chicken to mop up the barbecue sauce. Great Comfort Food Recipes
No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn. Delicious, Quick Side Dishes
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Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil. More Delicious Shrimp Dishes