Mustard/2 recipes

Make your own kind of caesar salad with this simple recipe that's easy to follow and understand.

Tangy potted cheese spread with sharp cheddar, port wine, caraway seeds, mustard, and Worcestershire topped with walnuts. A make-ahead British-style appetizer for crackers or Melba toast.

Curry soup mix combines rice, raisins, walnuts, and a spice blend of curry, cardamom, coriander, and dill. Add water and chicken for a 25-minute soup.

Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.

Onion rye bread with chopped onion, caraway, sesame seeds, and Dijon baked into the dough. Deli-style oval loaf with a shiny egg-glazed crust for sandwiches or toast.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

A big beef rump roast braised low and slow with dried pinto beans, green peppers, and onions in a tangy tomato-vinegar sauce with brown sugar and thyme. Feeds 10 hungry folks.

Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.

Slow-braised shredded beef chuck in a spicy, tangy sauce with taco sauce, brown sugar, vinegar, and chili powder, piled high on soft buns. Feeds eight hungry people and takes about 4 hours.

Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.

Citrus barbecued pork ribs basted in a tangy fresh-juice glaze of orange, lemon, honey, horseradish, mustard, and Worcestershire. Bright, zippy ribs that cut through the richness of slow-grilled pork.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.