Mustard

A honey mustard sauce with Korean flavors coats the fried chicken on this crispy, spicy, and tangy sandwich.

A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle

Three juicy delicious burgers that have beer in all of the ingredients!

These ribs are rubbed with a garam masala, smoked for 3 hours, and then slathered with a vindaloo inspired BBQ sauce.

These grilled boneless rib sliders are extra amazing because of the grilled bread they are served on.

This pasta salad is loaded with two types of broccoli cooked 3 different ways to form one unique take on Summer\’s favorite side dish.

I had lots of mortadella leftover from my meat slicer party, and here is just another fun way I used it up. What I enjoyed about this pasta was the creamy mustard flavor, and also the fact that the pasta and all the ingredients were similarly sized. You could just sort of shovel it all into your mouth and get all the different ingredients in each bite. Shovel-able is a great attribute for any pasta dish.

Salmon burgers usually have an asian flair to them at least when I have seen them out at restaurants, but I was more in the mood for very simple flavors that really felt like spring and showcased the fresh salmon. I grabbed some vibrant green beans and ramps at the store and put together a quick slaw with a mustard vinaigrette as a topping for these burgers. Some hard boiled eggs and nice whole grain rolls pulled everything together. Some of you are probably grilling this weekend, and I highly suggest trying out these burgers as something different for a small get together.

If I was running a diner a couple decades ago, I would probably call these “salmon croquettes”. If I was running a fancy modern american place I might call them “salmon-potato dice” cause they have the fun square shape. I think salmon gnocchi is a good name for them though. This recipe is inspired by the old school salmon and pea pasta, and also by the upcoming spring when fresh peas will soon be available.

I was craving meatloaf. This is a sentence I have said as many as never times in my life, but it was the case the other night. If you are following along, you probably noticed the trend of healthy, mostly meatless, and pretty inexpensive dishes recently, because that is how I try to cook this time of year. Plus I keep having to make mac and cheese stuffed burgers for the cookbook publicity so I am trying to counteract some of that. That all being said, I wanted to make a vegetarian or mostly vegetarian “loaf”. I did some research, but most veggie loafs were loaded with grains and tofu, and not actual veggies like I wanted. I decided to just wing it and do mostly veg with a little beef and some cheese, sort of like a veggie heavy lightened version of a regular meatloaf.

We’re buried under about a foot of snow here in Boston this morning, and naturally my thoughts go right to a hearty soup. Even if you are snowed in today too, you can probably still make this soup if you can find some pastrami somewhere. If not, just toss in any meat instead. Everything else is pantry staples. This soup is a riff off of a dill pickle soup I once was intrigued by on an episode of Diners Drive-Ins and Dives, that I finally decided to make a version of.

I dressed up as Bob from Bob’s burgers for a halloween party on Friday, and my friends dressed up as the rest of the Belcher family (except we had no Gene unfortunately). I thought the costume would be incomplete if I didn’t bring some tasty and pun-based burgers going along the lines of the burger of the day Bob makes on the show. Instead of going with one of my favorite ones (like the chile relleno you didn’t burger), I decided to make up my own! I went with the Beet St. Louis Burger because I had the Red Sox on my mind.