Sweet, tart, and tangy, this brilliantly-hued mustard would be a delicious accompaniment to a cheese plate. Of course, it would also be fantastic spread on turkey or ham sandwiches made with holiday leftovers. Very loosely adapted (more like inspired by!)... More
I rarely miss an opportunity for rack of lamb, and the herb and breadcrumb coating made this perfectly medium-rare rack exemplary. A masterpiece in my mind, but was it enough to coax a lamb lover out of my lamb-averse wife? More
I came home from the market with a bundle of green asparagus and a few potatoes, and wondered what to do with them. How I ended up on Anne's Food, a Scandinavian food blog, is beyond me, but there I was mixing up every mustard I had into a large bowl with sour cream, and adding a bunch of boiled vegetables. The mustards help add some zing to the dish, and the carrots add a touch of sweetness. It's a rather lovely light dinner. More
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More
Dijon chicken is simple, but hearty. The chicken has the fall-off-the bone texture of a stew, but enrobed in a thick sauce of cream and aromatic Dijon mustard. Refined and rustic and served with a hearty, warm baguette, it satisfies everyone at the table. More
South Carolina can proudly brag that mustard barbecue sauce is uniquely their own, but as a newcomer to the liking-mustard scene, I'm still figuring out what smoked meats work best with it. Unlike my unbridled enthusiasm for North Carolina Vinegar Sauce, I've approached the mustard sauce more cautiously. More
[Photographs: Kerry Saretsky] I have always been impressed by how the French and British in my life (both my family and significant other) adopt two items straight from Americana with no questions, reservations, or hesitations: American football, and chicken wings,... More
"I polished off this dish like it was steak." This may sound like an awfully simple salad, but something about it is so much more. I found the recipe on Orangette after searching around for ways to use arugula and... More
I found Food and Wine's Recipes of 2000 as an aging, massive book amongst the library shelves and figured I could find something in there. But it almost has too much to choose from—it’s such a daunting task trying to... More
