37 brainy recipes

A no-mayo potato salad tossed with smoky grilled corn, fresh dill, and a grainy mustard vinegar dressing. Light, tangy, and vegan, the perfect cookout side that won't wilt in the summer heat.

A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.

Super quick, easy and it came out delicious with layers of great textures.

A delicious chicken soup that is perfect for lunch on a rainy day.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

A simple and tasty pea soup that's perfect for a rainy day where you are indoors.

Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.