I have a question about the recipe "Cider Brined Pork with Calvados, Mustard and Thyme" from Oui, Chef. COuld I use brown mustard seeds instead of yellow? Or should I just skip the mustard seeds if I don't have yellow?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)