About the vegan honey-mustard recipe This roasted veggie and grain salad is perfect for fall and winter, but if you switch up the vegetables, you can eat it all year long. The star of the dish? A ...

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

The star of the show is the maple, mustard, and wasabi sauce, which we’ll be caramelizing the chicken in. The sauce is a simple mix of maple syrup, wasabi sauce, plain mustard, salt, and pepper.

For the glaze, place the whiskey in a pot with the maple syrup ... To make the sauce, place the orange juice, port, red wine, caster sugar, ground ginger, mustard, and red currant jelly in ...

Stir in the mustard and season with salt and pepper. Spoon the sauce over the chicken. Top with the bread crumbs and serve.

In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder and ... baking dish and turn to coat with the sauce. Carefully spoon some ...