389 dijon recipes

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

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

These scrumptious appetizers are made with cheddar cheese, prepared mustard and a hot roll mix.

A succulent pork tenderloin dish that's great to serve when eating with family or friends.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

Try something new for lunch with this quick and delicious dish your kids will enjoy down to the last bite!

Try this tasty French bread that is made with prepared mustard, garlic and chives.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

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.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.