dijon mustard

Garlicky Caesar Dip

lemon juice (from 2 lemons)

anchovy

garlic cloves,

Dijon mustard

Worcestershire sauce

cream cheese

Parmesan

mayonnaise

Kosher salt and black pepper

parsley,

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

From Laurie David’s book, The Family Dinner, this roast chicken is a great dish for creating cozy family moments around the table.

Sunday Night Roast Chicken with Herb Butter

thyme

rosemary

sage leaves

shallot,

lemon

honey

unsalted butter,

shallots,

Herb butter (above)

salt

black pepper

chicken broth

unsalted butter

Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.

Place the shallots and garlic in a roasting pan and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking. Place the chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.

Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken. (If you want to get fancy, you can strain the gravy but I never bother.)

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

cayenne

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

tomato paste

dark brown sugar

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right. 

Homemade Caesar Salad Dressing 

garlic cloves, minced

anchovy paste (found near the canned tuna in the supermarket)

lemon lemon

Dijon mustard (I like the brand Maille)

mayonnaise, best quality

Parmigiano-Reggiano

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Easier than you think, Dijon Mustard from scratch!

Dijon Mustard from Scratch

Tablespoons brown mustard seeds

mustard seeds

white wine vinegar vinegar

dry white wine (or water)

shallot

white pepper

all spice

Add all dry ingredients together and mix: mustard seeds, salt, white pepper, all spice.  Add shallot / onion and mix.  Add white wine vinegar and mix.  Add white wine and mix.  Cover with plastic wrap and refrigerate for at least 8 hours.

Add mix to blender or food processor.  Blend until thickness and chunkiness desired.

Store in a small mason jar in refrigerator for up to two weeks!

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

dry white wine

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Adapted from the Barefoot Contessa's <a href="http://www.amazon.com/gp/product/0307464873/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0307464873&amp;linkCode=as2&amp;tag=alexandrask06-20" target="_blank" rel="noopener">Foolproof</a>

If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer.

You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe.

A few changes from the original recipe:

You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time.

If you are up for a little adventure...

... this is what I suggest: Buy two chickens. Cut them up (<a href="http://www.youtube.com/embed/jr8ECSz-Ouc?rel=0" target="_blank" rel="noopener">video guidance here</a>). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these <a href="https://alexandracooks.com/2010/09/13/how-to-make-the-most-of-one-whole-chicken-part-one-broiled-tarragon-breasts/" rel="">tarragon chicken breasts</a> on a subsequent evening. With the wings, necks, backbones, and breast bones, make <a>stock</a>. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.

Ina Garten's Dijon Mustard Roasted Chicken Thighs

bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks

buttermilk

thyme leaves (if the strands are soft, no need to strip the leaves)

salt and black pepper

breadcrumbs

Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

Beautiful recapie , turned out delicious and it disappeared so fast. Surprised how easy it was to make, love it.

Wow, so delicious!! I made as shown but cut the recipe in half for 4 thighs. I baked at 400 for 40 minutes then turned the oven off for 5 then removed and let rest for 10 (they were big thighs). These were so good - the fresh bread crumbs really made a difference. Thank you!

I used this recipe for a community lunch, .73 drumsticks!    It was a great success.  Is there anyway you could use the marinade that was left?   Would have to be really cooked to a high temperature being it was coating raw chicken.  Just asking

I made with gluten-free panko crumbs.  Will certainly make again.  It was a nice change to my restricted diet.

The flavors were great! Is the skin meant to crisp up? Mine didn't.

This was awesome!  Better than any true fried chicken. 

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

ginger,

scallions, white and light green parts

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

mustard,

cayenne, more to taste

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).

Chicken in Mustard Sauce

5-ounce chicken breasts,

vegetable oil

onion, finely chopped

flour

water

dry mustard

Sprinkle the meat with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.

Mix in the onion and continue cooking for one minute.

Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.

Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.

Remove the meat to a serving platter and keep warm.

Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.

Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Cider-Braised Chicken Thighs With Apples and Greens

bone-in, skin-on chicken thighs (about 4 to 6)

shallots (2

apple cider

apple cider vinegar,

chicken

curly kale (10

crisp red apple,

Pat the chicken thighs dry and season generously with salt and pepper.

In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.

Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.

Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.

Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you’d like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you’d like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.

Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Quick celeriac remoulade

tbsp mayonnaise

lemon, juice only

celeriac,

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.

Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. It's impossible to eat just one!

Ham & Cheese Tailgate Sliders

unsalted butter, melted

poppy seeds

garlic powder

Swiss cheese

Adjust an oven rack to the middle position and preheat to 350°F. 

In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.

Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. 

Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.

Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.

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