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An Indian-inspired take on braised cabbage.
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Get Maple-Dijon Vinaigrette Recipe from Food Network
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Make a quick honey mustard with a unique taste thanks to the addition of curry powder.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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Store-bought salad dressings are an automatic shortcut for many cooks But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
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This is a great version of the traditional mustard based bbq sauce. Most sauces are ketchup based, but in the South we prefer the mustard variation. You oughta try it at least once.
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Get Country Greens Recipe from Food Network
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An extremely addicting and easy salmon recipe for your arsenal.
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This savory ground beef meatloaf is made in a roll shape with a layer of deli ham and Swiss cheese hidden inside.
cooking.nytimes.com
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek You could try it with actual leeks, or with spring onions or even scallions in a pinch It’s a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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Make your own salad dressing with just plain yogurt, Dijon mustard, honey, and celery seed.