TV cook Ayesha Curry likes serving an array of proteins at her Thanksgiving table, including a beautifully cooked side of salmon topped with a sweet and nutty mix of maple syrup, Dijon and ...

One 3lb side of fresh salmon Salt and Pepper ½ C Maple Syrup 1TB Butter, unsalted and melted 1 TB Dijon Mustard ½ C Pecans, chopped Preheat oven to 400F. Line baking sheet with parchment paper. Set ...

In a bowl, whisk together Dijon mustard and Maple syrup to form a thick glaze. Add salt and pepper to taste. Add olive oil to skillet and heat on med-high. Lightly salt and pepper both sides of salmon ...

For the salmon, heat vegetable oil on medium-high in a cast-iron skillet. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water. In the meantime, whisk ...

In yesterday’s Chef Chat, we learned that Andrew Ashmore, executive chef of Scottsdale’s Modern Steak, has an affinity for beef. For this recipe, though, he decided to share a non-steak favorite, ...

"Every year I come up with one preparation that's embarrassingly simple but incredibly versatile," grilling guru Steve Raichlen says. This go-to recipe is a glaze made from maple syrup, soy sauce and ...

RICHMOND, Va – Culinary Expert Gabrielle Tenney, Owner of Savvy & Well with Gabrielle, created a savory seared Salmon dish with Cauliflower puree and drizzled Maple ...

Preheat oven. For syrup glaze, in a small saucepan combine maple syrup, orange juice and bourbon. Cook uncovered over medium heat while preparing salmon. Lightly sprinkle salmon with salt & pepper.