Recipes

45 Ways to Use Up All Those Jars of Mustard in Your Fridge

Have you met mustard, our favorite condiment? We though you had. These 45 recipes prove why mustard is the best, most versatile spread around.
Salmon Niçoise recipe
Marcus Nilsson

Have you met our favorite condiment, mustard? We thought you had. It's sharp, reliable, and ready to tackle whatever sandwich, huge hunk of meat, or salad you throw its way. Mustard's mega-versatile, and pretty much the best spread there is. Don't believe us? We have 45 recipes to prove it.

  • Image may contain Burger Food Plant Pasta and Lasagna
    Peden + Munk
    5/45

    Croque-Monsieur

    Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

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  • Image may contain Cutlery Spoon Food Breakfast Oatmeal and Cooking Batter
    Christina Holmes
    6/45

    Toasted Spice Vinaigrette

    This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

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  • Image may contain Plant and Food
    Peden + Munk
    19/45

    Bresaola and Cheddar Toast

    Bresaola and cheddar get the toast treatment, and the cornichons and whole grain mustard make sure the whole thing doesn't go too far into one-note comfort food territory.

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  • Image may contain Plant Food Produce and Vegetable
    Christopher Testani
    20/45

    Farmers' Market Quinoa Salad

    Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make it substantial.

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  • Image may contain Plant Food Vegetable and Bean
    Danny Kim
    29/45

    Radicchio Salad with Beans, Figs, and Walnuts

    A study in contrasts, this salad understands that sweet figs should balance slightly bitter radicchio, crunchy walnuts counteract softer beans, and a bracing mustard walnut vinaigrette puts a neat bow on top the whole thing.

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  • Overhead view of an arugula salad with roasted root vegetables topped with a poached egg.
    Danny Kim
    30/45

    Bistro Salad with Roasted Vegetables

    This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy ... Read More