The sturdier your cress, the longer this salad will hold up at room temperature.
Author: Nick Nutting
Author: Spike Gjerd
Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Author: Land O'Lakes
Author: Paul Grimes
Crisply fresh green beans with the added flavors of mustard and dill.
Author: Land O'Lakes
An easy recipe for the holiday season!
Author: Gordon Maybury
Author: Dorothy Sweet
Author: David Waltuck
Author: Ian Knauer
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
A beef dish that can be prepared quickly and left in the oven. Search triple tested recipes from the Good Housekeeping Cookery Team.
Taste the extra zest when blue cheese and mustard marry in this classic potato salad with an updated twist. The walnuts add flavor and crunch.
Author: Land O'Lakes
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious,...
Author: Andreas Viestad
Bratwurst in Beer is a staple at any summertime outing. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Author: Pableaux Johnson
Serve these tasty cutlets with a creamy, slightly sweet mustard sauce and pumpernickel bread for a meal inspired by Swedish gravlax, which is traditionally prepared with salmon.
Pork chops can get pretty dried out. This recipe fixes that age-old problem. It's also a great main course for a family-style dinner. Just slice the pork after it's done cooking, place in a serving dish,...
Author: Tyler Graham
It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.
Author: Ian Knauer
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
Author: Rick Rodgers
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled,...
Author: Diane Morgan