Prepared mustard is about as underappreciated as a staple could be. After all, it’s fat-free, low in calories, and high in flavor. Despite these assets, its main role in most households is as a condiment for meat and, perhaps, as an occasional ingredient in vinaigrette. In this chicken dish, however—essentially broiled chicken smeared with a spicy mustard paste—it plays a leading role. You can make this dish with chicken breasts if you prefer, but I recommend starting with bone-in breasts and following the same procedure. If you want to use skinless, boneless breasts (forget about crispness), smear the meat all over with the mustard mixture, then broil for just about six minutes, turning two or three times to prevent burning.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.