Mustard/9 recipes

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

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.

Broiled pork tenderloin sliced and tossed in homemade BBQ sauce, piled on kaiser rolls with a tangy vinegar coleslaw. The ultimate game day sandwich, ready in about 35 minutes.

Grilled kielbasa skewers glazed with maple syrup and Dijon mustard. A three-ingredient appetizer that hits sweet, smoky, and sharp all at once.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.

If you're looking for a simple dish that will entertain your date tonight, then try this succulent recipe that won't disappoint.

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

Blushing Bunny is a vintage cheese toast made with sharp cheddar melted into tomato soup, spiked with dry mustard and enriched with egg. The rosy cousin of Welsh Rarebit, ready in 15 minutes.

Macaroni, tuna salad suitable for main or sid dish

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

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.

A copycat of Houston's famous honey mustard dressing.

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

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.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.