Mustard/9 recipes

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.

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.

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.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

A simple and delicious baked beans side dish that can made with some help from your crockpot.

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.

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

You will believe the title after you try this scrumptious dish made with cucumbers and radishes.

Grilled Salmon Fillets in Lettuce with Mustard recipe

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.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

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.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.