4,004 custard recipes

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Tried this recipe last weekend for football snacks and the guys comments were: TOP SHELF, NUMBER ONE, CAN'T GET NO BETTER, MO' SHRIMP NEXT WEEK etc... Great flavors.

Warm Cajun potato salad with crispy kielbasa, red onion, and a tangy hot vinegar-mustard dressing. No mayo, all flavor. Served warm and ready in about an hour.

Creole remoulade sauce with mayonnaise, sieved egg yolks, Creole mustard, paprika, chervil, and hot sauce. No-cook, mix-and-chill, bold Louisiana flavor.

Mini meatloaves with a sweet-savory glaze of brown sugar, ketchup, ginger, and soy sauce. Seasoned with sage, thyme, and nutmeg, these cook in just 35 minutes for a fast weeknight dinner.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Gujarati-style cabbage and carrots stir-fried with mustard seeds, asafetida, green and red chilies, cilantro, and lemon juice. A quick Indian vegetable side dish with bold spice.

Parmesan-crumbed chicken breast pan-fried in olive oil and butter with a crispy breadcrumb, Parmesan, and parsley crust over Dijon mustard. A golden, crunchy breaded chicken cutlet.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Slow-braised eye of round steak with Spanish onions, vinegar, mustard, bay leaf, and whole cloves in butter. A hearty Dutch-style pot roast that turns a tough cut fork-tender.

Stovetop chicken meatloaf browned in a skillet and simmered in tomato soup with melted cheese on top. A lighter, faster twist on classic meatloaf with no oven required.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Welsh rabbit (rarebit) with beer, the classic British pub dish of sharp cheddar melted with ale, mustard, Worcestershire, and a kick of cayenne, spooned over crisp toast triangles.