mustard

Pretzels. Hot dogs. Sandwiches. It's easy to find a use for a can of Dijon mustard, but the same can't really be said for dry mustard. After all, how many of us admit to having a tin of Colman's mustard powder at home that's been open (and unused) for months or even years?

In truth, powdered mustard, as it's also known, is really just the dehydrated equivalent of the world's favorite condiment, which means it's just as versatile in the kitchen. Here are a few ways to make the most of it.

• Add a pinch to achieve intense, saturated flavors in your favorite deviled egg recipe.
• Incorporate powdered mustard into any spice rub and use on barbecue chicken, smoked ribs, and more.
• Add a straw-yellow color and acidic bite to a casserole like baked macaroni and cheese or potatoes au gratin.

See a few more of our suggested ways to use dry mustard when you read on.

Source: Flickr User jlastras

While mustard's always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal.

Give your casseroles a bit of bite.
From shepherd's pie to mac and cheese, a spoonful of mustard can go a long way when developing the flavor profile of a classic dish.

Make a tangy dressing.
Whether you're making classic honey mustard or you're mixing things up with a standard vinaigrette recipe, a little mustard can go a long way.

Read on for countless more uses for mustard.

With the demands of the holidays, these days when I make a weeknight dinner at home, it's got to be fast. An hour won't cut it — I want something on the table within minutes.

My first rule of thumb? Choosing a protein that cooks virtually instantly. Shrimp and thin fillets of fish always do the trick, but last night, I was in the mood for something heartier, like pork. The easiest way to make pork in a flash is to pound down some center-cut pork chops — it helps them cook quickly and evenly.

For a little textural contrast, I recommend breading them with panko or Italian bread crumbs, then making a quick mustardy pan sauce. Add a salad or sautéed greens, and dinner is served. See the recipe when you read ahead.

What do you get when you mix a little leopard print, a little yellow, and a lot of glamorous gold? You get one superstylish ensemble by Fab reader atlanticpacific. I love how she paired a silky leopard-print top with a not-so-mellow mustard yellow sweater, Theory pants, and black patent leather heels. The pops of gold from her chunky chains and bangles add the perfect amount of flash.

Congrats to atlanticpacific!

Everyone else, submit your looks, and I might feature you on FabSugar!

Follow up on last night's classic veal number by making an equally sumptuous Italian specialty. Use leftover steaks, pounded thin, to make a variation of the renowned dish known as veal marsala. Rather than following a traditional recipe, which calls for marsala wine, flour, and cream, try a lighter, more contemporary version with sherry. The fortified wine, when combined with mushrooms and a bit of mustard for emulsification, transforms into a fragrant, boozy sauce that coats the tender meat. Don't care for veal? Try using chicken scaloppine instead. For the recipe, keep reading.

Being a professional in the food industry, I'm often asked the same questions over and over again. What's your favorite restaurant? What was the most memorable meal you've eaten all year? When people ask me that one, I tell this story.

I'm crazy about lamb, and one of my best friends happens to live on a farm. They not only have chickens, but her boyfriend and his brother, The Fry Bros., are up-and-coming sheep ranchers. So when I invited them to spend a weekend at my parents' vacation house in the mountains, they promised to bring an organic, sustainably raised leg of lamb.

I don't know if it's because I knew the farmers, or the fact that I was dining in the company of all my favorite people with a beautiful backdrop, or it could have been the wonderful marinade recipe (which I found in Bon Appétit), but it was the most memorable meal I've eaten all year. I can't re-create the experience for you, but I can share the recipe. Seek out a locally raised piece of lamb and host your own special dinner! You'll need the recipe: here it is.

The other day when I was cooking with a friend, she reached for the Dijon mustard. Since mustard is my favorite condiment, I use it often. This jar was almost empty except for about a tablespoon of mustard that was spread on the sides. "Save this. The next time you want Dijon vinaigrette, just make it in this jar," my friend said, placing the mustard back in the fridge. Genius! I love the idea of employing every last bit of the mustard and definitely plan on making the vinaigrette in the mustard container.

Do you have a no-brainer cooking tip? Share with us below!