Even if you’re the kind of person who types out production schedules for holiday meals -- the days laid out according to brining times and baking itineraries -- and especially if you aren’t, the day ...

Mustards, of all styles, colors, and flavors from “apricot” to “Zinfandel,” have become big business. Everybody is getting into the act, in large part, I think, because the prospect of opening pretty ...

STEP ONE: THE SOAK. First, you will combine the seeds with the liquid and let the mixture sit for two days. This simple step — unlike most of the recipes for homemade mustard that I’ve encountered, ...

For the longest time, yellow mustard was the only version of the condiment I knew. I squiggled it atop hot dogs and watched my father mix it into baked beans. Over the years, my palate has expanded to ...

Move over ketchup, mustard has taken over as one of the more popular condiments and has the varieties to prove it. Ranging from sweet to hot, from coarse to creamy, mustards are dressing up everything ...

Lately, I’ve been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff in a squeeze bottle. Or maybe you prefer something a little less mild, as ...