Dijon mustard
13 - 24 of 27 Results
13 - 24 of 27
Dijon mustard
  • Deviled Eggs

    Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!

  • Mexican Caesar Salad

    Fast, easy and fake! The unique dressing is best when made a day in advance - simply shake it up in an empty jar and toss with romaine, spring mix or your favorite salad green.

  • Chicken and Mushroom Skillet with Egg Noodles

    Chicken and Mushroom Skillet with Egg Noodles is a simple, delicious and nutritious family meal.

  • Creamy Ricotta Pasta with Artichokes

    Headnote: A luscious, creamy pasta that’s easy to make and good for you too! The secret is light ricotta cheese, which creates a rich-tasting sauce that is surprisingly low in calories. Made with whole wheat pasta, bright roasted bell peppers, and artichokes, this healthy 20-minute meal is sure to be your new weeknight favorite!

  • Pork Chops Diane

    This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.

  • Pepper Biscuits with Ham and Cherry-Raisin Chutney

    The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty and savory sandwiches.

  • Wilted Spinach Salad

    West Coast Wilted Spinach has a sharp and savory tang that complements almost any meal.

  • Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette

    The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast. If you can’t find slab bacon, substitute 8 slices of ordinary bacon.

  • Asparagus Tart with Smoked Salmon

    An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.

  • Asparagus with Tarragon Vinaigrette and Eggs Mimosa

    Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.

  • Baby Crab Cakes with Spicy Remoulade

    These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.

  • Roast Rack of Lamb with Fig-Port Wine Sauce

    The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish.