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In a small bowl, whisk the maple syrup with the lemon juice, both mustards and 1 tablespoon of the grapeseed oil. Thread the salmon onto skewers and season all over with salt and pepper. In a ...
This creamy white version, made extra-luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets ...
The maple syrup and ricotta in these sweet potato gnocchi are both technically optional—if you do skip them, we definitely recommend going our bacon fat, butter, maple syrup, and bourbon sauce ...
Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
A beverage that tastes like bourbon but without the alcohol; barbecued mutton, fried bologna sandwiches with chili and spaghetti, frog legs, grilled goose breast with Kentucky sorghum, egg drop soup, tobacco chocolate cookies, burgoo, squirrel, Watergate salad, soy sauce made in bourbon barrels, premium Kentucky ham, pork brain sandwiches ...
Recipes for Gai Yang-inspired Thai-style grilled chicken with spicy sweet-and-sour dipping sauce, and grilled salmon with maple-soy glaze. Featuring an Equipment Corner covering portable gas grills and a Science Desk segment exploring the truth about cutting boards and bacteria.