4,106 custard recipes

Broiled cherrystone clams smothered in a fiery compound butter loaded with garlic, shallots, Dijon, and fresh herbs. Ready in under 20 minutes for a showstopping seafood appetizer.

A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.

A delicious macaroni and cheese casserole that's perfect to serve when you have family or friends over.

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

Pan-cooked chicken breasts and cubed potatoes topped with a quick Dijon mustard, white wine, and sour cream sauce. A French-style dinner for two in 40 minutes.

Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Dilly beef salad with cubed cooked beef, stuffed olives, pickled onions, and green pepper in a beer and dill mayonnaise dressing. A tangy, cold meat salad for lunch or picnics.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Roasted red potato halves topped with a Dijon cream cheese spread, chopped black olives, scallions, and red bell pepper. An easy no-cook appetizer for parties.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Indian spiced potatoes with onions, tempered with cumin, mustard seeds, asafetida, and turmeric. Boiled, mashed, and pan-fried with garam masala and lemon juice.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Idaho potato salad with julienned ham, Swiss cheese, toasted walnuts, and a Dijon-shallot vinaigrette. A hearty, warm potato salad that doubles as a main course on a bed of lettuce.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.