4,106 custard recipes

Bread and Butter Pickles (Mother Stickney's Very Best) recipe

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Another succulent corned beef recipe that is made with orange juice and a bit of honey.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Easy asparagus frittata with fresh mushrooms, cottage cheese, and mustard, baked until golden and set. A high-protein, low-effort egg dish for brunch, lunch, or a light dinner.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Thin, tangy vinegar and peanut oil basting sauce with tomato paste, mustard, and hot sauce for grilled chicken. Whisk it together in 5 minutes and brush it on while the charcoal does the work.

Make a scrumptious meat loaf that everyone will enjoy courtesy of your crockpot.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Shredded green and red cabbage toss with a tangy tahini-spiked dressing in this lighter coleslaw where balsamic vinegar and Dijon mustard bring bold flavor without the mayo overload.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.