4,106 custard recipes

Honey herb grilled pork roast marinated in beer, honey, Dijon mustard, olive oil, rosemary, and garlic, then grilled or oven-roasted until juicy. The marinade simmers down into a glaze for the sliced roast.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Maine lobster casserole in a creamy mustard white sauce with torn bread pieces, topped with buttered breadcrumbs. A classic New England baked lobster dish that lets the lobster shine.

Bacon deviled eggs with crumbled crispy bacon, scallions, and mustard folded into creamy yolks. A 10-minute classic picnic appetizer that adds smoke and salt to the traditional deviled egg.

Baked macaroni and cheese with diced ham, sharp cheddar, and dry mustard in a creamy white sauce. A make-ahead freezer-friendly comfort dinner.

Fresh melon and grape salad with cantaloupe, watermelon, and green grapes tossed in a honey-lime-Dijon dressing. A sweet-tangy summer fruit salad with a savory twist.

Classic egg salad with chopped hard-boiled eggs, scallions, prepared mustard, and mayonnaise. A four-ingredient sandwich filling that comes together in under ten minutes.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Tortilla hot dog wraps a cooked frank in a flour tortilla with mustard. A kid's lunchbox swap for buns, ready in 10 minutes and easier to pack without going soggy.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.