Mustard recipes

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

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

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

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.

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.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe