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From Marinades to Mix-Ins, Make the Most of Mustard

Lizzie Fuhr — Thu, 17 May 2012 11:55:51 PDT

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.

Fast and Easy Dinner: Breaded Pork Cutlets With Mustard Sauce

Susannah Chen — Tue, 06 Dec 2011 08:01:44 PST

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.

Guess the Calories in These Popular Ballpark Condiments!

Heather Dale — Mon, 18 Apr 2011 02:00:36 PDT

From nachos and hot dogs, to chili cheese fries and sodas, we've learned that our favorite ballpark treats aren't exactly the healthiest snacks to indulge in. But who can forget about the condiments that we have to slather all over certain ballpark delicacies? It's time to test their caloric breakdown!

Source: Flickr User permanently scatterbrained

Take the Quiz

Look of the Day: Not-So-Mellow Yellow

FabSugar — Wed, 15 Dec 2010 08:00:06 PST

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!

Color Combo to Try: Mustard + Red

Hannah Weil — Wed, 13 Oct 2010 15:00:04 PDT

Unexpected color combos - that work! - can make a major style statement. As Michelle Monaghan proves in a mustard + red combo, it's the sum of the outfit's parts that make it a standout, specifically the mustard sweater + red pumps. It's a surprise pairing that she carries off effortlessly. You can do the same, just stick to the colors in simple separates, like a cropped sweater ($58), then add the color complement via accessories, like a bold belt ($32) - fresh and Fall-ready. Click the items above to shop the look.

Monday's Leftovers: Veal With Mushroom Sherry Sauce

YumSugar — Mon, 27 Sep 2010 09:15:04 PDT

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.

My Most Memorable Meal of 2010, So Far

partysugar — Thu, 09 Sep 2010 14:30:15 PDT

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.

Got an Almost Empty Jar of Mustard? Make Vinaigrette in It

partysugar — Mon, 23 Aug 2010 11:25:24 PDT

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!

Would You Rather Eat a Hot Dog With Mustard or Ketchup?

partysugar — Sun, 01 Aug 2010 01:30:44 PDT

Fast & Easy Dinner: Mustard Salmon With New Potato Salad

partysugar — Fri, 09 Jul 2010 08:00:32 PDT

The next time you need dinner in a hurry, head to the fish counter. Pick up some salmon fillets and don't worry about the seasonings. You have the perfect thing to make deliciously moist and flavorful fish in your fridge already: mustard! Slather the skin with dijon and broil until cooked. Serve with a quick potato and fennel salad and you've got a balanced meal in under 30 minutes. Pair with a full-bodied white or light and fruity red. Sound scrumptious? Here's the recipe.