Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Butterflied Chicken Dijon Grilled on a Bed of Thyme

A flattened chicken looks impressive, but looks aren’t the only benefit to butterflying. Since the flat shape allows for more even heat distribution during cooking, a butterflied chicken cooks faster and stays juicier than a whole chicken. 

• 1 3-1/2- to 4-lb. chicken (I prefer organic)
• 1/4 cup Dijon mustard
• 2 scallions (both white and green parts), thinly sliced
• 2 Tbs. unsalted butter, softened
• 1/2 tsp. dried herbes de Provence
• 1/4 tsp. paprika, preferably smoked sweet Spanish (pimentón)
• Kosher salt
• Extra-virgin olive oil, for brushing
• 4 bunches (about 2 oz. total) fresh thyme, soaked in water for at least 30 min.

Snip

Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flilp the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying, here.

Build a charcoal fire or heat a gas grill with all burners on high. For a charcoal grill, when the charcoal is covered with a whitegray ash, divide it into two piles and set a drip pan between the coals. For a gas grill, turn the burners that will be directly underneath the chicken off and the other burners to medium. (If your grill has only two burners, turn one off and set the other one at medium. You may need to rotate the chicken periodically so that both sides brown.)

In a medium bowl, combine the mustard, scallions, butter, herbes de Provence, paprika, and a large pinch of kosher salt; mix until smooth.

Brush the chicken all over with oil and season lightly on both sides with 1 tsp. kosher salt. Run one or two fingers between the skin and flesh of the breasts, drumsticks, and thighs. Take care not to tear the skin. Once the skin is loose, dip your hand in the mustard mixture and put a dollop under the skin. Smooth the skin to evenly distribute the mustard mixture. Repeat until you’ve used up the mixture and it’s evenly distributed. Rub the mixture that remains on your hands evenly over the outside of the chicken. Remove any scallion pieces and put them back under the skin. Tuck the wingtips under the breast and refrigerate the chicken until ready to grill (or up to 4 hours ahead).

Just before cooking, remove the thyme from the water. Lay the bunches of wet thyme in one layer on the center (or not directly over the heat) of the grill grate to form a bed. Put the chicken, skin side up, on top of the thyme, cover, and cook until a thermometer inserted in the thigh registers 165º to 170ºF, 30 to 35 min. Brush the chicken all over with a thin coating of olive oil, cover the grill, and continue cooking until a thermometer in the thigh reads 175º to 180ºF, another 10 to 15 min.

Remove the chicken from the grill and discard the thyme. Let the chicken rest for 10 minutes before cutting it into quarters and serving.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Pork Chops with Cider-Dijon Pan Sauce

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

• 4 center-cut bone-in pork chops (2 lb.)
• Kosher salt and freshly ground black pepper
  
• 2 Tbs. unsalted butter
• 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
• 1 medium shallot, chopped (about 1/3 cup)
• 1/2 tsp. chopped fresh thyme
• 1/2 cup apple cider
• 1/2  cup lower-salt chicken broth
• 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.

Season the chops with 1 tsp. salt and 1/2 tsp. pepper.

Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.

Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

Pork Chops with Cider-Dijon Pan Sauce

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

• 4 center-cut bone-in pork chops (2 lb.)
• Kosher salt and freshly ground black pepper
  
• 2 Tbs. unsalted butter
• 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
• 1 medium shallot, chopped (about 1/3 cup)
• 1/2 tsp. chopped fresh thyme
• 1/2 cup apple cider
• 1/2  cup lower-salt chicken broth
• 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.

Season the chops with 1 tsp. salt and 1/2 tsp. pepper.

Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.

Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

Chicken with Mustard-Fennel Crust

A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.

• 8 bone-in, skin-on chicken thighs or drumsticks (or a  mix)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fennel seeds
• 1 cup coarse fresh breadcrumbs
• 2 Tbs. Dijon mustard
• 2 Tbs. chopped fresh flat-leaf parsley

Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch sauté pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.

Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2  tsp. salt, and 1/8 tsp. pepper.

Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.

Pickled Fennel with Mustard and Peppercorns

Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.

• 1/2 tsp. yellow mustard seeds
• 1/2 tsp. whole black peppercorns
• 1 (1-lb.) fennel bulb, trimmed, cored, and thinly sliced
• 1 cup white wine vinegar
• 1/2 cup granulated sugar
• 3 Tbs. olive oil
• Kosher salt

Bring an 8-quart pot of water to a boil. Immerse two wide-mouth pint-size canning jars, lids, and bands in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.


Toast the mustard seeds and peppercorns in a small dry skillet over medium heat until fragrant, 1 to 2 minutes. Grind to a medium-coarse texture in a spice grinder or with a mortar and pestle. Pack the fennel into the jars, layering it with the spice mixture.


In a medium saucepan, bring the vinegar, sugar, oil, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the liquid over the fennel until it reaches the top of the jars. Screw on the lids, cool to room temperature, and refrigerate for 3 days before using. The fennel will keep in the refrigerator for at least 2 weeks.

Creamy Horseradish-Mustard Sauce

This sauce goes well with Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust.

• 1 cup crème fraîche
• 3 Tbs. drained jarred horseradish
• 3 Tbs. Dijon mustard
• 1/2 tsp. kosher salt
• Pinch cayenne

In a small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to four days; stir before using.

Blender Mayonnaise

Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.

• 2 Tbs. fresh lemon juice
• 1 large egg yolk
• 1/2 tsp. Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 1-1/4 cups canola oil

Combine the lemon juice, egg yolk, mustard, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. water in a blender. With the machine running, very slowly pour in the oil in a steady stream through the hole in the blender’s cap. Once the mixture thickens, you can add the remaining oil more quickly. Season to taste with salt and pepper. Use immediately or store covered in the refrigerator for up to 5 days.

Chicken with Mustard-Fennel Crust

A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.

• 8 bone-in, skin-on chicken thighs or drumsticks (or a  mix)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fennel seeds
• 1 cup coarse fresh breadcrumbs
• 2 Tbs. Dijon mustard
• 2 Tbs. chopped fresh flat-leaf parsley

Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch sauté pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.

Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2  tsp. salt, and 1/8 tsp. pepper.

Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.