1,218 mustard recipes

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

A lower-fat version of traditional meat loaf made with ground beef. Could also be baked as patties with cooking time adjusted.

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

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

Bacon and egg breakfast casserole layered with croutons, cheddar cheese, and a mustard-spiked egg custard. Assemble and bake for an easy brunch that feeds a crowd.

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Classic deviled eggs with creamy yolks, Dijon mustard, and a splash of light mayo. A 5-ingredient Southern picnic staple and Easter brunch essential that pipes beautifully into 24 perfect halves.

Cajun crawfish egg salad with Durkee's sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that's loaded with tender crawfish tails.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.