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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
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Coat chicken with mustard, lemon juice, oil, chopped rosemary and garlic. Heat a grill plate over high heat. Working in batches, cook chicken for 6-8 mins, until cooked through and browned. Meanwhile, boil or steam potatoes until just tender. Drain. Toss with spinach and butter, until spinach starts to wilt and butter melts. Serve chicken breasts with potatoes and lemon wedges. Garnish with rosemary sprigs.