Mustard/2 recipes

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

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Herbed chickpea patties blended with egg whites, bread crumbs, dry mustard, oregano, and basil, pan-fried on a nonstick griddle. Low-fat vegetarian fritters similar to falafel but lighter and easier to make.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Picnic potato salad with hard-boiled eggs, dill and sweet relish, Cajun-style hot sauce, and chopped olives. A big-batch Louisiana-leaning crowd pleaser for cookouts.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.