311 yellow recipes

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Homemade Galliano liqueur made with vodka, anise extract, vanilla, and a slow-simmered sugar syrup. Rests for two weeks to develop that signature golden, herbal sweetness.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

Spicy hot dog mustard made with Dijon, yellow mustard, and honey. Three ingredients, no cooking, and sharper than anything from a squeeze bottle.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Lemon chiffon pie whipped airy from chilled evaporated milk and set with gelatin, bright with fresh lemon, in a graham cracker crust. A light, no-bake pie crowned with sliced kiwi.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.