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...
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.
Take the best parts of a traditional English pub lunch, and pile them on toasted crusty bread for a satisfying lunch or party appetizer.
Chutney, an Indian condiment that combines fruit with onions and ginger, spices up your turkey (and leftovers), so make a batch for the Thanksgiving table.
Sugar-free cranberry sauce, made easy in the crockpot (slow cooker), is a welcome addition to the Thanksgiving menu.
Zucchini pickles with turmeric, mustard and celery seed. Yes, they're yellow. They're gluten-free, too.
Store-bought cole slaw mixed transformed into a quick and easy Asian pickled slaw with sesame and ginger.