768 fry recipes

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Homemade onion seasoning mix with dried onion flakes, beef bouillon, onion powder, and seasoned salt. A from-scratch substitute for store-bought onion soup mix packets.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Breakfast sausage cheddar casserole layers cubed bread, browned sausage, and sharp cheese under a custard of eggs, milk, and dry mustard. Make-ahead overnight brunch strata for holiday mornings.

Gascony lamb casserole slow-braises lamb, pork belly, and cannellini beans with 24 whole garlic cloves, anchovies, and red wine, finished under a crisp ciabatta-crumb crust. A classic French farmhouse feast.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.