Mustard/3 recipes

Tender, fall-off-the-bone BBQ turkey thighs baked in a sweet and tangy chili sauce glaze with brown sugar and Worcestershire. Just 7 ingredients and one hour for sticky, smoky, finger-licking poultry.

Pan-fried shad fillets double-coated in brown mustard and seasoned breadcrumbs. Crispy, tangy, and ready in 30 minutes with a squeeze of lemon.

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Two-ingredient honey Dijon glaze for chicken made with equal parts honey and Dijon mustard. Sweet, tangy, and ready in 5 minutes for grilling, baking, or broiling.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.

Quick sweet pickles for canning, eight pounds of cucumbers in a sugar-vinegar brine spiced with allspice, celery seed, and mustard seed. A big-batch summer canning project.

Slow-baked country ham with a brown sugar, honey, dry sherry, and Dijon mustard glaze applied three times for a sticky, caramelized crust. The centerpiece for any holiday feast.

Pan-sauteed chicken breast with a ginger-mustard pan sauce made from Dijon, grainy mustard, and fresh ginger. One skillet, 25 minutes, weeknight ready.

Best bread and butter pickles use sliced cucumbers and onions overnight-salted, then simmered in a turmeric-yellow brown sugar brine with dry mustard. Sweet, tangy, and pantry-stable in pint jars.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.