Many Moods of Mustards

With Oktoberfest upon us, it is time to get serious about mustard!

Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.

Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.

While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.

Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.

Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.


Dog Days of Summer: 5 Gourmet Hot Dog Ideas

Summer is in full throttle, which means it’s time to fire up the grill for an easy, breezy supper. Enter the beloved hot dog, the long-reigning grill favorite. Whether you choose a DLM Uncured Grass-fed Beef Hot Dog, Beeler’s Hot Dog, or the Vienna Beef Hot Dog signature to a Chicago Dog featured below, our Meat department has you covered. Now, how do you teach that same old hot dog new tricks? We’ve got 5 gourmet hot dog ideas from DLM’s Chef Carrie Walters that do just that.

The best part is that you’ll find everything you need to bring these creative hot dog recipes to life at Dorothy Lane Market, including our Bakery’s classic DLM Hot Dog Buns that are oh-so-soft and baked every day right here. So fire up the grill and dress your hot dog in new and exciting ways this summer.


DLM carries the “official brand” of Vienna Beef Hot Dogs, a Chicago staple. Top with yellow mustard, pickle relish, a dill pickle spear, chopped fresh tomatoes and onions, and a generous sprinkle of celery salt. P.S. No true Chicagoan would ever think about adding ketchup!


Top a DLM Uncured Grass-Fed Beef Hot Dog with a thick ribbon of DLM Dijon Mustard, caramelized onions, shredded Gruyère cheese, and garnish with fresh thyme.


This is an instant classic with a slice of DLM Uncured Applewood-Smoked Bacon layered on top of a Hebrew National Beef Frank. Add to it crisp lettuce, ripe heirloom tomatoes, and garlic!

4. BUFFALO Hot Dog

Give this dog a generous dose of Schultz’s Gourmet Spicy Original Hot Sauce, dolloped with housemade DLM Blue Cheese Dressing, fresh chopped celery, and a smattering of blue cheese crumbles.


Try slathering a grilled hot dog with DLM Fresh Guacamole, housemade Pico de Gallo, a dollop of sour cream, and sliced black olives!

Get Grilling: 8 Recipes to Light Your Grill Fires

As we find ourselves somewhere in between spring and summer, there’s one thing that’s certain: We’re in grilling season and we couldn’t be more excited. So put the pots and pans away. Break out the grill and don’t look back. Why stop at just dinner? You can get your grill on from the salad, to the steak, and carry through to dessert. See below for eight of our best grilling recipes to light your grill fires and keep them burning strong all summer.

1. Beer-Brined Pork Chop

After brining your pork chop in a mixture of beer, sugar, and molasses, this grilled grub is taken to new heights. Get the recipe.

2. Grilled DLM Pound Cake with Blackberries & Caramel

As the saying goes, you can have your grilled steak and dessert, too. You’re gonna want to keep the grill on a little longer for this beauty. Get Grilled Pound Cake recipe & watch video.

3. The Ultimate Burger with Beer-Braised Onions

Take that burger to new heights. With a dash of Tabasco sauce and Worcestershire, a burger made from ground chuck will never be the same. Top with Barber’s 1833 Vintage Cheddar and beer-braised onions for the win. Get the recipe for The Ultimate Burger with Beer-Braised Onions.

4. Grilled Swordfish with Cucumber Lime Salsa

The zest of lime, heat of the jalapeño, and coolness of cucumber and cilantro add a spicy cool twist to these swordfish steaks. Get the Grilled Swordfish with Cucumber Lime Salsa recipe.

5. Grilled Eggplant Parmesan

After grilling the eggplant and tomato, you assemble this dish like an artful puzzle, layer by delicious layer. Then, finish off in the oven. Get Grilled Eggplant Parmesan recipe.

6. Steak with Tomato-Olive Salad

This recipe is a personal favorite of DLM Chef Carrie and her family. The bright and shining flavors of the tomato-olive salad are simply invigorating with each bite next to the melt-in-your mouth grilled steak (use flank or skirt steak). Get Steak with Tomato-Olive Salad recipe.

7. Grilled Peach Salad with Roquefort and Arugula

The innate sweetness of peaches is intensified even more once you sear on the grill. This salad is just the ticket for summer eating. Get recipe for Grilled Peach Salad with Roquefort and Arugula.

8. Thai Beef Salad

One of our favorite party-pleasing dishes, the Thai Beef Salad is packed full of flavor. Get the Thai Beef Salad recipe.

Looking to get the most out of your summer? Save time by shopping these recipes (and more!) at, your local, online grocer.

Inspiration from Italy: Pollo Ripieno

Roast chicken doesn’t get any easier than this! Last week for a fancy wine event, I plopped one of DLM’s Pollo Ripieno in a roasting pan and drizzled it with our olive oil. Then I tossed it in a 350°F oven, and in a little less than an hour time I had the most delicious roast chicken full of Tuscan flavors.

Everyone couldn’t get over that they could just buy this, oven ready-to-go and everything! I like to count on it for always being a crowd pleaser and something I never have to stress over while making dinner.

Our Meat departments make them by hand by taking our whole boneless chicken and stuffing it with ground pork, veal, and bread crumbs. Then, it’s seasoned with salt, pepper, fresh rosemary, and garlic, and wrapped in pancetta. Buon Appetito!