Presented with an extra weekend day, people generally fall into two categories: those who get out and about, and those who ...

From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese ... the citrusy kick in this salad. This recipe uses ingredients throughout ...

Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it’s an earthy, savory side dish that could be a meal on its own. Anna Theoktisto is a recipe tester and ...

"I'm a mustard fiend," says chef Bryan Voltaggio. At his DC-area restaurant Voltaggio Brothers Steak House, Bryan and his brother, Michael, serve every steak with a tray of sauces for dipping.

Reduce the liquid by about half, until the wine stops smelling strongly like wine and starts to smell like stock, then add the mustard, cream and sugar. Stir and simmer to create a sauce that will ...

Separate the chicory leaves, keeping them whole, and place in a large bowl. Add the mustard, olive oil and lemon juice, and a pinch of salt and pepper and gently mix through the leaves until ...

500g lemons, half a cup sugar, a tablespoon of black salt, a teaspoon of hing (asafoetida), two teaspoons of mustard seeds, two teaspoons of fenugreek seeds, one tablespoon of cumin seeds ...

FROM DIJON TO AMERICAN: A guide to the world's many mustards. Mustard has been around since Antony first laid eyes on Cleopatra and Brutus had a stab at Caesar. Mustard seeds are even mentioned in ...