4,106 custard recipes

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Baltic-style beet and potato salad with herring, dill pickles, carrots, and a creamy sour cream-mayonnaise-mustard dressing. A hearty Estonian kringel salad that improves overnight in the fridge.

Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

BBQ meatloaf stuffed with mashed potatoes and melted cheese, made with ground beef, baked beans, barbecue sauce, mustard, and ketchup. A loaded comfort food mashup.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Loaded Spam sandwich on beefsteak rye with sharp cheddar, horseradish, Vidalia onion mustard, coleslaw, dill pickles, and thick Bermuda onion slices. A towering, no-apologies deli-style stack.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.

Bourbon-spiked ribs get lacquered with a sweet and tangy glaze of soy sauce, brown sugar, and Dijon mustard, then roasted until the edges turn crispy and caramelized for finger-licking good barbecue flavor.

Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.