972 dry mustard recipes

A chili recipe that's ready when you're in a hurry.

Barbequed beef short ribs slow-bake in a homemade tangy ketchup-Worcestershire sauce until tender enough to slip from the bone. Sticky, smoky oven ribs without a grill.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Pounded round steak dredged in flour, browned crisp, then simmered in crushed tomatoes with oregano, garlic, and a hint of dry mustard. Fork-tender Sicilian comfort food.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

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.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

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.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Crispy browned SPAM meets crunchy broccoli, sharp cheddar, peppery radishes, and toasted pecans in a tangy white wine vinaigrette. Chill for an hour and this hearty salad is ready to steal the show at any potluck.

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

A chicken salad with grapes and pineapple tidbits is a delightful combination of juicy fruits and tender chicken. It's further elevated by the crunch of almonds and water chestnuts, creating a symphony of flavors and textures that will leave you wanting more.

Oven-baked spareribs glazed with maple syrup, chili sauce, cider vinegar, and Worcestershire. Sticky, sweet, and tangy with a lacquered caramelized finish.