Dijon Mustard
9 recipes found
Burnt Ends
When Calvin Trillin, a Kansas City, Mo., native, declared Arthur Bryant’s “the single best restaurant in the world” in Playboy in 1972, he introduced his hometown’s barbecue to a wider audience — burnt ends included. Back then, as Mr. Trillin wrote, employees at Bryant’s chopped up the burned edges of their briskets and handed them out for free, thinking no one would pay for them. But customers were already developing a taste for the crisp, smoky, snack-size bites, and Mr. Trillin’s endorsement helped make them a staple in Kansas City and beyond. Decades later, Anthony Bourdain singled out the burnt ends at Joe’s Kansas City Bar-B-Que (then called Oklahoma Joe’s). Developed by Joe’s co-founder, Jeff Stehney, this recipe starts with a whole brisket point — the fattier and more flavorful part of the brisket, which delivers the right balance of caramelized bark to fork-tender meat. (It’s been a long time since most burnt ends were actually scraps.) Smoking burnt ends takes the better part of a day, but it’s mostly hands-off, and the final product delivers the best of Kansas City barbecue — spice, smoke and sauce — in every bite.
Sheet-Pan Honey Mustard Chicken and Broccoli
When a marinade does the heavy lifting, throwing together dinner turns into a breeze. This sweet, tangy honey-Dijon blend coats freshly chopped broccoli and skinless chicken thighs. The broccoli florets and stems are separated, and the stems are peeled and sliced into thin coins, which helps them cook at the same rate as the other ingredients. To ensure perfectly tender broccoli, the sheet pan gets tightly wrapped in aluminum foil to trap in steam. Once the chicken and broccoli are partially cooked, uncover, then douse in more honey mustard. This second round of sauce gets charred, sticky and caramelized under the broiler. Since this recipe requires so few ingredients, it can be a versatile blank canvas that invites experimentation. Substitute some of the olive oil with toasted sesame oil and top with toasted sesame seeds for a nuttier flavor; replace some of the honey with hot honey; or simply top with lemon zest and juice at the end for the brightest results.
Olive Oil-Poached Tuna With Garlic Aioli
This is one of those recipes that feels luxurious without trying too hard. You slowly poach tuna, swordfish or halibut in a big bath of olive oil that’s been infused with lemon peels, garlic, thyme and chiles — basically, everything you want to be eating. Use a good everyday extra-virgin olive oil here, nothing too precious because you’ll be using a lot of it. (The leftover seasoned oil is gold; you can save it for roasting potatoes or sautéing greens.) As it poaches in the oil, the fish turns silky and rich, while the onion and chile soften and take on the deeply savory flavor of the oil. The best part? You use that same oil to make an aioli, which pulls everything together.
Mustardy Sheet-Pan Salmon With Greens
A punchy mix of tangy Dijon, sweet maple, sharp garlic and fresh dill is slathered onto salmon fillets here, bringing major flavor to this quick, weeknight dish. Tender greens get tucked around the fillets on a sheet pan splashed with wine, where they wilt and crisp while the salmon bakes. By the time you finish a glass of wine yourself, you’ll have dinner on the table.
Dijon Chicken With Tomatoes and Scallions
A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
Creamy Lemon-Miso Dressing
If I were a singer-songwriter, I would write a power ballad about my love for Kismet Rotisserie in Los Angeles. The shoebox-size, mostly takeout restaurant serves the kind of food I’d eat every day if I lived in the neighborhood: golden roast chicken, fluffy pita and perfectly seasoned side dishes piled high with vegetables. But what I love most are its sauces and dressings. Especially its miso-poppy seed dressing, which I set out to re-create a couple of years ago. At some point, though, my journey took a detour, landing me here with this recipe from my book, “Good Things” (Random House, 2025), at what just might be my new favorite all-purpose dressing. Tangy, sweet, creamy and rounded out with umami, it manages to hit every note you could want in a dressing without being cloying. Add some poppy seeds for classic flavor or leave them out to make the dressing more versatile for drizzling over roasted vegetables, in potato salad or anywhere else you can imagine.
House Dressing
This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.
Grilled Honey-Mustard Chicken Thighs
Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.
