Bacon and Cheddar Sliders
Classic burger toppings are all here on these Bacon and Cheddar Sliders. Toasting buns on the grill gives these little burgers a delightful crunch.
Deviled Eggs
To keep these portable snacks from turning on their sides when serving, use a deviled egg tray. Especially in vogue during the 1940s and '50s, when specialized serving dishes could be found in a variety of china patterns, deviled egg plates are still quite common today.
Shout Hallelujah Potato Salad
Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.
Chicago Char Dog with Fresh Cucumber Relish
Classic Chicago dogs are served in poppy seed buns. If you can't find them, lightly brush buns with egg white and sprinkle with poppy seeds; toast in the oven at 350° for 2 to 3 minutes.
Cuban Sandwich
This sandwich remains a classic recipe for a reason. Use a long loaf of cuban bread and slice it to create these sandwiches.
Pulled Pork Sandwiches with Mustard Sauce
These pulled pork sandwiches get an added flavor boost from a delicious mustard sauce drizzled over top.
Chicken Nuggets with Crispy Potato Chips and Honey Mustard
Use a mandoline for quick, uniform potato slices, keeping the purple and white slices separate, as cook times may vary. For speedier prep time, make the chips while the chicken marinates.
Panko-Crusted Chicken Drumsticks with Honey-Mustard Dipping Sauce
You can also serve the chicken drumsticks with light ranch dressing. Here's a quick tip for skinning drumsticks: Loosen the skin around the meaty part of the drumstick. Grab loosened skin with a paper towel, and pull toward the bone end.
Mustard-Glazed Planked Salmon
Create Mustard-Glazed Planked Salmon—an iconic dish along the Washington coast—in the comforts of home. Washington is known for its salmon, and cooking fresh filets on a plank keeps them moist and adds a slightly smokey flavor. This recipe is kicked up with a delicious mustard glaze
Mini Corn Dogs with Cranberry Mustard
The Chardonnay in a brut blend pairs well with the corn and the mustard, while the Pinot Noir builds bridges to the hot dog and the cranberry in the dip.
TIP: Make the Cranberry Mustard before you start the dogs.
Braised Brussels Sprouts with Mustard and Thyme
If your sprouts aren’t equivalent in size, for larger Brussels, cut to a half size for even cooking.
Barbecue Chicken with Mustard Glaze
A five-ingredient barbecue rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good.
Chicken Cordon Bleu Grilled Cheese Sandwiches
The flavors of classic cordon bleu translate delectably as a raveworthy grilled cheese. Serve with a side of wilted spinach or a salad.
Summer Veggie Sandwich
Scooping out part of the bread in this simple version of pan bagnat allows for more tasty fillings and acts as a hull to collect flavorful tomato juices. Make breadcrumbs with scooped-out bread.
