991 dry mustard recipes

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Classic poppy seed dressing with sugar, dry mustard, vinegar, onion juice, and oil beaten thick. Sweet, tangy, and studded with crunchy seeds. A staple for fruit and spinach salads.

Sweet pineapple preserves and apple jelly glazed with horseradish heat over cream cheese, perfect party dip for crackers in 5 minutes

A fruity spread that is perfect for the summer, and the barbecue!

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Make-ahead breakfast casserole layering crisp bacon, cubed bread, eggs and sharp cheddar into a savory overnight strata. Assemble it the night before and bake in the morning. Feeds a holiday crowd.

Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Ham and potato casserole baked in a homemade cheddar cheese sauce with dry mustard. A hearty one-dish dinner with a golden, bubbly cheese top.

Whiskey-marinated flank steak scored in a diamond pattern, soaked overnight in Jack Daniel's with garlic and dry mustard, then grilled hot and fast with butter. Bold, smoky, and tender.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.