When you need to add a little kick to your cooking, there are few ingredients that can deliver the nose-tingling heat of a good mustard (and, let’s face it, you probably have a jar in your fridge right now). These recipes, from mustard-rubbed roasts to flaky pastry hors d’oeuvres, were chosen by our Facebook fans as their all-time favorites.
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RecipePretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce
Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.
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RecipeCheese Fondue with Whole-Grain Mustard and Tarragon
These easy hors d’oeuvres pack the flavor of a croque monsieur into a flaky pastry wrapper. -
RecipeRoasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs
The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty.
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RecipeHam, Gruyère & Honey-Mustard Palmiers
These easy hors d’oeuvres pack the flavor of a croque monsieur into a flaky pastry wrapper. -
RecipeClassic Deviled Eggs
The trick to perfecting this classic hors d'oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd.
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RecipeBeef Stew with Horseradish Mustard and Ale
This is the kind of hearty stew you want to settle down with on a cold winter's night, but horseradish mustard gives it a bit of unexpected bite. Serve with a loaf of crusty bread. -
RecipeHoney-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad
Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.
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RecipeMustard & Rosemary Roasted Potatoes
These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.
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RecipeRoasted Salmon with Mustard and Tarragon
Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.
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RecipeMustard-and-Herb-Butter-Rubbed Prime Rib
A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius "reverse-sear" method lets you roast the meat hours ahead of the final sear, so you can pull the rest of the meal together without worrying about when the meat will be done. Plus, you can do the final sear either in the oven or on the stovetop, depending on what's going on with the rest of the menu. Finish each slice with a pat of the same savory butter that coats the roast.
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RecipeRoasted Pork Loin with Maple-Mustard Crust
Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan. The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.
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RecipeLemon Rosemary Balsamic Roast Chicken
In this perfect-for-Sunday-dinner, a savory marinade poured into the roasting pan along with the chicken cooks down to a delicious sauce.
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RecipePears Poached in Port and Honey Mustard
A mustard...dessert? Don't knock it till you've tried it. Here, honey-mustard adds a spicy heat to classic port-poached pears.
