Explore by Tags

Entries tagged with 'mustard'

Mustardy Coleslaw

Serious Eats Joshua Bousel 4 comments

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. More

Mustard Manual: Your Guide to Mustard Varieties

Joshua Bousel 14 comments

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today. More

Taste Test: The Best Spicy Brown Mustards

Taste Tests Daniel Gritzer 47 comments

Which spicy brown mustard should you smear on your pastrami and rye, or squirt next to that big, juicy bratwurst? A panel of Serious Eats staff blind tastes the major spicy brown mustard brands and come up with a handful of favorites. More

Sunday Supper: Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Sunday Supper Jennifer Olvera Post a comment

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Serious Eats Jennifer Olvera 4 comments

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Sunday Supper: Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Sunday Supper Jennifer Olvera 2 comments

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Serious Eats Jennifer Olvera 1 comment

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Pantry Essentials: All About Dijon Mustard

Pantry Essentials Andrew Wheeler 9 comments

Hot, creamy French-style Dijon mustard always deserves a place in the pantry because of its versatility, but what makes a mustard a Dijon, and what should you look out for when buying a jar? More

26 Sausage, Hot Dog, and Condiment Recipes For Your Memorial Day Grill

Jamie Feldmar 5 comments

Our guide to throwing the best possible sausage party, complete with straight-up sausage, things stuffed with sausage, and all the condiments you can fit on the table. More

Sunday Supper: Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Sunday Supper Jennifer Olvera Post a comment

This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce. More

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Serious Eats Jennifer Olvera 3 comments

This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce. More

Sauced: Rye and Brown Sugar Mustard

Sauced Joshua Bousel 1 comment

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard. More

Rye and Brown Sugar Mustard

Serious Eats Joshua Bousel 2 comments

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard. More

Cheddar Ale Soup with Pumpernickel Toast from 'Stewed'

Kate Williams Post a comment

Mention "cheese soup" and my mind immediately goes towards the neon orange cans of condensed Campbell's stuck between the chicken noodle and bean with bacon in the middle of the grocery store. But for Dave Becker, cheese is just another way to dress up soups in his new book, Stewed. Instead of attempting to incorporate cheese directly into his Cheddar Ale Soup, he melts it on top à la French Onion. Oh, and that soup base? It's made up of beer. Yes, beer. More

Cheddar Ale Soup with Pumpernickel Toast from 'Stewed'

Serious Eats Kate Williams 3 comments

Mention cheese soup, and my mind immediately goes towards the neon orange cans of condensed Campbell's stuck between the chicken noodle and bean with bacon in the middle of the grocery store. But for Dave Becker, cheese is just another way to dress up soups in his new book Stewed. Instead of attempting to incorporate cheese directly into his Cheddar Ale Soup, he melts it on top a la French Onion. Oh, and that soup base? It's made up of beer. Yes, beer. More

Slaw Dogs with Mustard

Serious Eats Nick Kindelsperger 1 comment

To top my slaw dog, I wanted a coleslaw that was assertive—crunchy, acidic—but not aggressive. Basically, I wanted something more than the standard blended mess you can get at the grocery store, but nothing that would detract from the hot dog underneath. More

Mustard Soft Pretzels from 'Salty Snacks'

Kate Williams 3 comments

Soft pretzels are one of the most ideal game-day snacks. They're finger-friendly, slightly savory, salty, and extra bready to soak up all that beer. Making them at home looks complicated, but it's not much more difficult than making any other yeast bread. More

Mustard Soft Pretzels from 'Salty Snacks'

Serious Eats Kate Williams 2 comments

Soft pretzels are one of the most ideal game-day snacks. They're finger-friendly, slightly savory, salty, and extra bready to soak up all that beer. Making them at home looks complicated, but it's not much more difficult than making any other yeast bread. More

Mustardy Salmon in a Packet with Asparagus

Serious Eats Kerry Saretsky 6 comments

Delicate asparagus. Flaky salmon. Jaunty mustard. Just wrap them all up in a foil-parchment packet and bake. What comes out is perfectly steamed fish, tender asparagus, and a punchy sauce. The best part? It's ready in twelve minutes with no clean up. More

What's the Best Mustard Slaw for Hot Dogs?

Hot Dog of the Week Hawk Krall 11 comments

Call it chow-chow, mustard slaw, or pool-room slaw, all of these start out with some combination of cabbage, bell peppers, onions, mustard, vinegar, sugar and sometimes carrots or hot peppers—but they all taste wildly different. Here are our favorites. More

More Posts