1,218 mustard recipes

Slow cooker chicken drumsticks diable simmered in a sweet-and-spicy tomato sauce with chili powder, dry mustard, Worcestershire, and a hit of hot sauce. Spooned over spaghetti for an easy weeknight dinner.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

Crispy crab and shrimp cakes crusted in crushed potato chips, spiked with Dijon, horseradish, and hot sauce. Golden, crunchy, and on the table in 20 minutes flat.

Scalloped corn deluxe casserole with fresh corn kernels, sharp cheddar, rose wine bechamel, and a buttery cracker-crumb topping. A retro side dish with serious holiday-table presence.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Market pasta salad with shell pasta, broccoli, zucchini, red pepper, and cheddar in a Dijon-lemon dressing with Worcestershire and Parmesan. A colorful vegetarian side.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Lamb and spinach pita sandwiches with stuffed lamb patties, hard-boiled egg, olives, cucumber, and a yogurt-bacon-sunflower seed sauce. A creative Mediterranean-style pocket sandwich.

Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.