In the house where I grew up, mustard was yellow, neon-bright yellow, and we squirted it on hot dogs. Period. In my own kitchen, I stock at least half a dozen types of mustard, but none gets used as often as Dijon mustard. It's tangy, yet not strident. A spoonful of Dijon goes into every spaghetti sauce I make; I know it sounds odd, but you have to trust me and try it. Dijon adds character. Mix a little bit of Dijon into your egg salad or potato salad. Add it to meatloaf. And don't forget vinaigrette dressings for your salads. Sometimes I use the country Dijon, made with coarsely-ground mustard seed; other times, I use the smooth mustard. Over the years I've written a... Read more →


Don't let the cold weather stop you! Use a panini press, stovetop grill pan or your broiler to make this easy grilled curry chicken. You'll love the leftovers in chicken salad. Read more →