Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to come up about 1/2" above the mixture.
Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil and plastic, and in the freezer for two ...
A honey mustard glaze gives chef John Currence's grilled chicken a sweet, tangy coating. Turn a weeknight chicken dinner into something special by marinating bone-in chicken pieces with soy sauce ...
The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a ...