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.
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Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce.
The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard.
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.
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.
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.
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.
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.
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.
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.
A mustard, garlic, and rosemary crust add a complimentary bite to the flavor and silky lamb, making it a real holiday treat.
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.
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.
It takes just two simple ingredients and 15 minutes to make a mustard full of flavor with intense mouth scorching heat.
[Photograph: Blake Royer]...
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.
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.
This beer mustard was made to complement some homemade pastrami. Its spicy kick and slight sweetness did the job fantastically well.