Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina...
Author: Chris Lilly
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions...
Author: Andreas Viestad
Author: Jamie Deen
Author: Jeanne Thiel Kelley
Author: Kathy Grady
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Victor Hirtzler
Author: Melissa Roberts
Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.
Author: Rhoda Boone
Author: Ira Freehof
Author: Selma Hurwitz
Pair watercress with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn for an easy salad to accompany any occasion.
Author: Tasha de Serio
Author: Bon Appétit Test Kitchen
Author: James McNair
Author: Jessica B. Harris
Author: Ian Knauer
Author: Joe Truex
Author: Nika Standen Hazelton
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Eric Ripert