I had the pleasure of working with Edible East Bay Magazine for their Spring 2022 issue. Check it out here.

Here is what I learned. Mustard is much more than a condiment. When the seeds are ground, or soaked and used in a recipe, they are peppery. Heat makes them more pungent, while cooler temperatures keep them mellow.

So, while it might seem crazy to add mustard to a cocktail, cake, or ice cream, it is really like using pepper. You get a subtle spicy flavor like white pepper and nutmeg.

Of course, mustard in sauces with chicken and potato pancakes is great. And the publisher even found a breakfast porridge with mustard. She included the chefs of the east bay and their delicious recipes. We had a lot of fun cooking, styling, and eating all of this. But check out the issue now to get the recipes and stories!

My favorite photos are shown below.