This mustard, from “Tart and Sweet,” by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak. (Photo: Hiroko Masuike/The New York Times)
Covered in an easy Homemade Tomatillo Salsa Verde, these baked Mexican Salsa Verde Chicken Enchiladas are great for dinner and make tasty leftovers that everyone will be excited to eat. It's one of my favorite recipes and is also gluten free!