Homemade Dijon mustard elevates every dish with its smooth texture and irresistible flavor. Soak the Mustard Seeds. In a small bowl, combine the brown mustard seeds, yellow mustard seeds ...

Ingredients required to make Kanji Vada - For the kanji masala - Black mustard -1.5 tbsp Yellow mustard -1/3 rd tbsp Carom seeds- 1/2 tsp ... For the vadas, soak the moong daal and urad daal ...

The pickled eggs will take on a slightly bouncier texture and punchier flavor the longer they soak ... this recipe. How do you peel hard-boiled eggs? After chilling the eggs in an ice bath ...

A hint of smoke transforms food – deepening flavours, adding mystery and adding a subtle aromatic allure to ingredients. And there are many ways to achieve a smoky flavour beyond a barbecue.

To make it, mix sour yogurt with gram flour and cook it with some oil, spices, and seasonings. This quick and easy snack involves soaking soft ... tempering made with peanut oil, cumin seeds, curry ...

Hidden in plain sight along an Oklahoma City strip mall sits a culinary treasure that’s been quietly serving up some of the ...

A holiday tradition saw a dozen beautiful, creative Easter eggs presented to Mississippi First Lady Elee Reeves.The Mustard Seed, along with the Mississippi Egg Marketing Board, presented a dozen eggs ...

Mustard seeds are full of antioxidants that fight free radicals, which can help reduce oxidative stress linked to ageing and chronic illnesses. Adding these seeds to your meals gives your body an ...

Nuts and seeds are having a serious moment as more people try to eat a plant-forward diet. But chia seeds are really breaking ...

PORTSMOUTH, Va. (WAVY) — The Mustard Seed Place in Portsmouth is hosting a celebration over the weekend to mark one year since the place created to empower women opened its doors. The three-day ...

When the weather is warm, there’s only one place I want to be: outside, in shorts, eating pasta salad. Might I suggest laying off the store-bought stuff this year in favor of something just as ...

I have spent much of the week looking for an authentic recipe, but have fialed. Probably because I can't locate my copy of The Mustard Book by Robin Weir and Rosalind Mann, where I expect I would ...