4 4-ounce salmon fillets 2 teaspoons extra virgin olive oil Black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice Zest of one lemon 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 tablespoons capers, drained and rinsed 2 tablespoons fresh parsley 1 tablespoon fresh dill 2 green onions, sliced thin, … Continue Reading →
Artichoke hearts and hearts of palm combine in an elegant salad, which can be easily halved. Recipe adapted from Bon Appetit 2 tablespoons fresh lemon juice 2 1/2 teaspoons Dijon mustard 1 large garlic clove, minced 6 tablespoons olive oil 1 14-ounce can hearts of palm, drained, sliced into rounds 1 14-ounce can artichoke hearts, … Continue Reading →
From EatingWell 3 tablespoons whole-grain or Dijon mustard 1 tablespoon pure maple syrup 1/4 teaspoon smoked paprika or ground chipotle pepper 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 4 (4-ounce) skinless center-cut wild-caught salmon fillets Preheat oven to 450 degrees. Line a baking sheet with foil and coat with cooking spray. Combine mustard, maple … Continue Reading →
From Nielsen-Massey Vanillas. 2 teaspoons Dijon mustard 2 teaspoons maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup canola oil 1/4 cup natural rice vinegar Whisk the mustard, syrup, vanilla and almond extracts, salt and pepper in a bowl. Add the canola oil … Continue Reading →
From “Gourmet Weekday” (Conde Naste, May 2012, $20). For the crispiest coating, use panko — the Japanese breadcrumbs that look more like bone-dry shards of crunchy white bread — and mix with parmesan and some melted butter before you coat the chicken. If you have any hot smoked Spanish paprika, use it instead of … Continue Reading →
From AP Food Editor J.M. Hirsch. To hard-boil eggs, place them in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a simmer, then reduce heat to maintain a bare simmer, cover and cook for 14 minutes. 1/2 cup mayonnaise 1 tablespoon Dijon mustard Splash hot sauce Zest of … Continue Reading →
3 tablespoons unsalted butter 2 tablespoons oil 3 boneless, skinless chicken breast halves, about 6 ounces each 2 medium shallots, finely chopped 1/2 cup white wine 1 cup chicken stock 2 medium cloves garlic, minced 3/4 cup whipping cream or creme fraiche 3 tablespoons whole grain Dijon mustard 1 tablespoon finely chopped fresh tarragon or … Continue Reading →