Here are my top five uses for mustard. Yell me what yours are (see below)!

# 1: Yellow mustard on an organic all-beef Applegate Farms hotdog cooked on the grill and stuffed in a squishy white Martin’s Potato Roll bun.

# 2: Yellow mustard on a fresh, hot pretzel, like the kind you can get at Annie’s Pretzels—preferably whole wheat. You can also get them organic at the Trexlertown, PA Velodrome!

# 3: Stone-ground mustard in my yummy ham glaze that everyone raves about. A blog reader recently send me my mother’s ham glaze recipe, which I always remembered from my childhood but had never been able to get from my mother! (She stopped cooking after my father died, so a lot of recipes got lost). That has mustard in it too. But before I share it with you all, I want to try it first.

# 4: Yellow mustard in egg salad, which makes it taste like deviled eggs. Yum! And it’s quick and easy to make.

# 5: Yellow mustard in my double-baked bean recipe. Years ago I published the recipe in Organic Style magazine. When I went to visit Dr. Andrew Weil, he said he makes it all the time! It’s always a huge hit at family picnics. I’ll share the recipe with you in an upcoming blog post.

Raye’s Mustard and the turn-of-the-last-century stone mill where it’s produced in Eastport, Maine, are being featured on The Cooking Channel….

…Kevin and Karen Raye are the fourth generation of Rayes to own and operate the mill, originally built to supply Maine’s once-thriving sardine industry. When Kevin Raye isn’t making mustard, he can often be found in Augusta, where he serves in the Senate Republican leader.