Mustard/8 recipes

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Ginger-chicken stew: tender chicken simmered in a sesame-oil broth with ginger matchsticks, garlic, sherry, soy sauce, and peppery mustard greens. A light Asian-inspired bowl ready in under 30 minutes.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Haring salade, a traditional Dutch marinated herring salad with beets, potatoes, apples, and dill cream dressing. A tangy, no-cook Northern European classic.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Szechuan-style blistered green beans deep-fried until wrinkled and charred, then stir-fried with ground pork, dried shrimp, and mustard greens in a soy-sesame sauce.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Hearty ground beef stew with bacon, bell peppers, and tender potatoes simmered in tangy vinegar-spiked broth: stick-to-your-ribs comfort that feeds a crowd.

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.