4,106 custard recipes

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Chicken breasts braised in white wine with plumped apricots, dried cranberries, and warm North African spices like cumin, coriander, and cinnamon. Elegant enough for company, easy enough for Tuesday.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Sloppy joe BBQ sandwiches with ground beef simmered in a homemade sauce of ketchup, chili sauce, brown sugar, mustard, vinegar, and hot sauce, piled on buns.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Homemade garden vegetable relish with green peppers, tomatoes, zucchini, and eggplant in a sweet vinegar brine with mustard seed and celery seed. A great way to use summer produce.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Lemon-pineapple baked chicken with a tangy sauce of pineapple juice, Dijon mustard, rosemary, and Worcestershire. Broiled for crispy skin then baked in a glossy citrus glaze.

Curry honey chicken baked in a sauce of honey, Dijon mustard, soy sauce, and butter. An overnight marinated chicken breast dish served over rice with extra pan sauce.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.