4,106 custard recipes

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Red potato salad with sour cream, horseradish, and mustard dressing. Loaded with hard-boiled eggs, celery, cucumber, and green onions. Dressed while warm for maximum flavor. Feeds 8.

Yankee brisket pulled barbecue makes tender pulled BBQ without a smoker: brisket slow-roasted with liquid smoke, chilled, shredded, then simmered in a homemade tangy-sweet-spicy sauce. A make-ahead crowd-pleaser for sandwiches.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

Grilled raspberry chicken: breasts marinated in maple-raspberry vinaigrette, brushed with a sweet-spicy raspberry glaze and topped with toasted pine nuts. Sweet, tart, and a little fiery.

Salmon fettuccine in a creamy sherry-dill sauce made with low-fat milk, Dijon mustard, and green onions, served over spinach pasta. A lighter take on creamy pasta.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Microwave casseroled chicken: whole roaster cooked in the microwave with cream of celery soup, egg noodles, and mixed vegetables. Full dinner in 50 minutes.