Recipes with prepared mustard

Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Asparagus strata layered with bread, American cheese, and canned asparagus soaked in a dry mustard egg custard overnight. A make-ahead brunch bake ready after 45 minutes in the oven.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Bring that barbecue taste into your kitchen with this succulent dish that's savory to the touch.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Cranberry-barbecued chicken wings glaze grilled wings in a sweet-tangy sauce of cranberry, brown sugar, mustard and Worcestershire. Sticky, glossy and festive, a holiday-leaning twist on classic BBQ wings.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Dress up your ribs in a new way with this succulent recipe that is 100% stress free!

Slow cooker venison and four-bean bake with bacon, mustard, and ketchup. A hearty, protein-packed crockpot meal built for hunters and cold weather appetites.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Cheese scones with sharp cheddar, whole wheat flour, and dry mustard rubbed with cold butter. A British-style savory scone that bakes tall and golden in under 10 minutes.

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Macaroni and cheese with cheddar crumbs builds a classic mustard-spiked cheddar bechamel over elbows, then crowns it with buttered fresh breadcrumbs and more cheddar before baking.

Microwave cheese sauce made with sharp cheddar, butter, flour, and dry mustard in under 5 minutes. A lump-free roux-based sauce without constant stovetop stirring.

Make your ribs feel special with this tasty recipe that your family can enjoy!

Beef and beer braise with chuck, mushrooms, onions, and bell peppers slow-simmered in beer with ketchup and mustard. Hearty pub-style stew that gets better as it sits.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Sesame chicken with snow peas in a sweet apricot, soy, and Dijon mustard sauce with fresh ginger. A one-pan dinner ready in 30 minutes.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Steamed shrimp and scallops tossed in a bright orange-rice vinegar vinaigrette with sesame oil, dill, and scallions. Light, fresh, and ready in 15 minutes.

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Creamy goat cheese adds wonderful flavor to this savory salad.

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

Broccoli and avocado salad with blanched florets, ripe avocado strips, and a Dijon-garlic red wine vinaigrette. Light, fresh, and naturally vegan with creamy and crisp textures.

Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.

No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

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.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Deli brisket bake, a Reuben-inspired oven dinner where brisket slow-roasts in foil with mustard and pickling spice, then gets topped with sauerkraut and bubbling Swiss under the broiler.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.

Sweet onion pickles brined in a golden turmeric-spiced vinegar syrup with mustard seed, celery seed, cloves, and allspice. Crisp, tangy-sweet onions for burgers, charcuterie, and cheese boards.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

Cheesy creamy shrimp and rice layers cooked rice, shrimp, sour cream, sauteed mushrooms, and cheddar in a 30-minute casserole. Comfort food without the cream-of-anything can.