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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

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

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

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

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'

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'

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

Spicy Brown Mustard

Serious Eats Joshua Bousel 3 comments

A mixture of tart mustard, spice, and heat make this mustard a perfect compliment to pastrami stacked a mile-high between a couple pieces of rye. More

Easy Crunchy Mustard-Baked Salmon

Serious Eats Kerry Saretsky 2 comments

Crispy-bottomed salmon topped with a mountain of buttery, two-mustard crumbs and fresh herbs. Made with six ingredients and in only ten minutes! The perfect glammed-up, easy dinner for two. More

Whole Grain Mustard Pan Sauce

Serious Eats Joshua Bousel 1 comment

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself. More

Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

Serious Eats Joshua Bousel 1 comment

A mustard, garlic, and rosemary crust add a complimentary bite to the flavor and silky lamb, making it a real holiday treat. More

Whole Grain Dijon Mustard

Serious Eats Joshua Bousel 3 comments

Finding the right balance of four simple ingredients, paired with a little time, is all that's needed to make an excellent whole grain Dijon mustard at home. More

Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

Serious Eats Blake Royer Post a comment

While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting. More

Hot Mustard

Serious Eats Joshua Bousel 3 comments

It takes just two simple ingredients and 15 minutes to make a mustard full of flavor with intense mouth scorching heat. More

Mustard-Roasted Fish

Serious Eats Blake Royer 1 comment

[Photograph: Blake Royer]... More

Molasses-Mustard Glazed Pork Chops with Apple Butter

Serious Eats Nick Kindelsperger Post a comment

I have a real soft spot for pork chops and apples, especially around this time of the year. That's initially why I was into this recipe from Bobby Flay's Grill It!, as the apple butter seemed like an interesting twist. More

Dinner Tonight: Grilled Sausage Salad with Quick Apple Compote and Watercress

Serious Eats Nick Kindelsperger Post a comment

The sausages are broiled quickly then covered with mustard, which helps cut through much of the fat. The apple compote obviously adds some sweetness but some cinnamon and ginger also give it depth. The crunchy, bitter watercress fights valiantly against all of it, making for a stunning and quick dinner. More

Spicy Beer Mustard

Serious Eats Joshua Bousel 20 comments

This beer mustard was made to complement some homemade pastrami. Its spicy kick and slight sweetness did the job fantastically well. More

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