Mustard/4 recipes

Tbilisi-style beef and mushroom stroganoff seasoned with a Georgian spice mix of black, white, and red pepper, dry mustard, and allspice. Tender beef in a sour cream sauce over flat noodles.

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Spaghetti with shrimp and mushrooms tossed in a creamy egg, Parmesan, and mustard sauce. A carbonara-style pasta with stir-fried shrimp, scallions, and optional anchovy paste.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Low cal crab dip blended from reduced-fat cream cheese, light sour cream, sharp cheddar, fresh crab meat, and a kick of horseradish. The lighter take on a party staple, no oven required.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Festive holiday chicken coated in matzo meal and braised in a honey, pineapple-orange marinade with apples, onion, and celery. Finished with a bright honey-lemon-Dijon glaze and fresh pineapple. A natural for Passover.

A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.