894 mustard recipes

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

Whole wheat macaroni baked with broccoli in a tangy blue cheese and yogurt sauce. Mustard adds a sharp kick to this hearty, wholesome pasta bake.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

French-style potato pancakes with diced cooked turkey, scallions, chervil, ripe olives, and Dijon mustard. Crisp-edged hash brown cakes that turn leftovers into dinner.

Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.