Active time: 20 min Start to finish: 20 min
Author: Melissa Clark
Author: Maria Helm Sinskey
Author: Doris Murphy
Author: Marcus Samuelsson
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Suzanne Tracht
This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Author: Chris Morocco
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
Author: Chris Schlesinger
Author: Jeanne Thiel Kelley
Author: Anne Stiles Quatrano
Author: Jill Silverman Hough
This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.
Author: Damon Lee Fowler
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches.
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Author: Madhur Jaffrey
Author: Ti Martin
Author: Eleanor Moscatel
Author: Daniel Boulud
Author: Sheryl Hurd-House