Mustard/3 recipes

Pan-fried fish fillets coated in instant potato flakes for an extra-crispy golden crust. Mustard in the egg wash adds a subtle kick.

The hottest curry in the world by Boy Suhash, Luxembourg.

Southern fried catfish, a classic with mustard-brushed fillets dredged in seasoned cornmeal and fried golden crisp. The crackling cornmeal crust is the whole point.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

Roast pork tenderloin with teriyaki, Dijon, and sherry glaze builds a glossy, sweet-savory crust while the meat stays juicy. An easy weeknight roast that slices like a restaurant entrée.

Curried tofu salad sandwich stuffed into whole wheat pita pockets. A no-cook vegetarian lunch with crumbled tofu, shredded carrots, and a turmeric-curry mayo dressing.

Georgia barbecue sauce: a tangy ketchup-and-vinegar Southern classic with brown sugar, mustard, garlic, and a half lemon simmered right in the pot. Perfect for basting pork, ribs, and chicken on the grill.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Hawaiian baked beans with diced ham, crushed pineapple, brown sugar, and a tangy mustard ketchup glaze. A sweet-savory crowd-sized potluck side that serves 36 hungry guests.

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.