4,152 mustard recipes

Crispy breaded sirloin stuffed with Danish ham and melty Svenbo cheese, pan-fried golden in butter. This Scandinavian-style beef cordon bleu is ready in under 30 minutes.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Chicken breasts braised in white wine with plumped apricots, dried cranberries, and warm North African spices like cumin, coriander, and cinnamon. Elegant enough for company, easy enough for Tuesday.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Smoked sausage kebabs grilled with green bell peppers, pineapple, peaches, and scallions, brushed with a tangy apricot-Dijon glaze. A sweet-and-savory backyard skewer ready in 30 minutes.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.