4,106 custard recipes

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.

Sautéed shrimp cocktail with herbes de Provence, served with a golden turmeric yogurt-mustard dipping sauce. An upgraded party appetizer that ditches boiled shrimp and red sauce for something brighter.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Cheddar beer vegetable soup with a roux-based broth, mushrooms, and tender-crisp broccoli kept whole and added to the bowl. Two cheeses, one beer, and a soup that lives up to its name.

Cod fillets baked over a savory bread stuffing seasoned with mustard, poultry seasoning, and onion. Topped with bacon for a one-pan New England fish and stuffing supper.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Chow spice paste with garlic, ginger, cardamom, turmeric, coriander, and mustard seeds blended smooth. A Caribbean-style all-purpose seasoning base that keeps in the fridge.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.