Asparagus With Mustard Vinaigrette
Crisp, tender stalks meet a tart, piquant dressing in this refreshing side.
Tomato Tart With Mustard and Herbs
A rainbow of heirloom varieties turns this golden, flaky tart into a stunning centerpiece.
Homemade Dijon Mustard
The three-ingredient French condiment is endlessly customizable.
Black Currants Are the Bold Berry You’re Not Using (Yet)
The long-banned fruit is making a comeback. Here’s how to cook with it.
Crispy Duck Breast With Black Currant Gastrique
A sweet-tart sauce perks up this bistro classic.
Why Are the Hot Dogs in Maine Neon Red?
How a German immigrant, food science, and clever marketing created a local barbecue staple.
Syracuse Salt Potatoes
The humble three-ingredient side is a New York staple anybody can make.
Rhode Island Pizza Strips Are Not Your Average Slice
The state’s humble bakery staple is beloved by locals—and often misunderstood by outsiders.
Blackened Chicken With Goat Cheese Grits
A gumbo-inspired spice blend and a ripping hot skillet are the keys to this simple yet satisfying meal.
Pan-Roasted Pork Chop with Apples and Mustard-Onion Gravy
Basted in butter, the fall fruits bring extra richness and a tart tang to this hearty main.
How to Make Baguettes
Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks.
The Best Attachments for Your KitchenAid Mixer Can Make You a Better Cook
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