Author: Marcus Samuelsson
Author: Kelsey Bunker
Author: Lillian Chou
Author: Harumi Kurihara
Author: Daniel Boulud
Author: Molly Wizenberg
Author: Judith Fertig
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Author: James Peterson
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Author: Anna Stockwell
Author: Anne Stiles Quatrano
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
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Author: Paul Grimes
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
Author: Bon Appétit Test Kitchen
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
An easy French Vinaigrette recipe
Author: Melissa Clark
Author: Tom Douglas
This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.