4,049 mustard recipes

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

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.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Classic Caesar salad with a garlic-anchovy dressing emulsified in the food processor, crisp romaine, and grated Parmesan. A proper old-school Caesar done right.

Crispy browned SPAM meets crunchy broccoli, sharp cheddar, peppery radishes, and toasted pecans in a tangy white wine vinaigrette. Chill for an hour and this hearty salad is ready to steal the show at any potluck.

Mac and cheese stuffed hot dogs baked with extra cheddar on top. Split frankfurters filled with homemade stovetop macaroni and cheese, then broiled golden.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

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.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.