Mustard/4 recipes

Homemade spiced corn dogs with a cornmeal batter brightened by dry mustard and paprika, deep-fried to a crisp golden crust. State-fair classic in your own kitchen.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

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

Piquant honey dressing whisked from lemon juice, dry mustard, paprika, and honey for a sweet-tart pour. Made for fruit, mixed greens, or peppery flower-blossom salads.

Three-ingredient honey mustard vinaigrette with apple cider vinegar, stone ground mustard, and honey. No oil, ultra-light, and ready in under 5 minutes.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Dill cream dressing with sour cream, mayonnaise, and Dijon mustard. Ready in 5 minutes, no cooking required. A rich, herby topping for potato salads, grilled fish, or fresh vegetables.

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

A simple but delicious beef dish that can be served over noodles or with mashed potatoes.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.