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magazine smoked fish platter with honey mustard dill sauce
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(55)
Recipes
Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Quick
Recipes
Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.
4.7
(4.66)
Recipes
Fans of those tangy, oniony honey mustard pretzels will love this one-skillet chicken dinner—complete with pretzel breadcrumbs.
4.5
(4.5)
Recipes
Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.
4.3
(4.31)
Quick
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The ultimate fancy-but-not-too-fancy date night dinner.
4.7
(4.7)
Quick
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This cocktail sauce recipe (which, yes that’s right, doesn’t include horseradish) is ready in seconds and no party is complete without it.
2.3
(2.3)
Quick
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A splash of bourbon adds smoky depth to this quick-and-easy homemade sauce.
4.0
(4.1)
Recipes
The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.
Quick
Recipes
Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.
3.7
(3.67)
Recipes
Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
3.7
(3.74)
Recipes
You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.
Recipes
Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.
2.7
(2.67)
5.0
(4.77)
Quick
Recipes
Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.
4.6
(4.58)
Quick
Recipes
Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
4.0
(3.76)
Easy