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It’s creamy, crunchy, savory, and sweet all at once.

In this recipe, I'm coating the salmon fillets with a mixture of honey and mustard, along with a crunchy pecan topping, both of which dial up the flavor/texture factors. But you could leave off the ...

1. Brussel Sprout Prep.: Cut off the ends of the sprouts and any browning outer leaves. Shred them in the food processor using the slicing blade or slice them as thinly as possible with a sharp knife.

2 tablespoon red wine vinegar 2 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 Tablespoon honey 1/3 cup olive oil (5-6 ...

This recipe was developed to honor the Gold Medal winner in the World Mustard Contest in 2002 — a honey mustard from Findlay Market in Cincinnati. Honey mustard is combined with apricot preserves and ...

For those trying to cook with no power, no gas or no refrigeration, this main dish recipe, from "The Storm Gourmet" by Daphne Nikolopoulos (Pineapple Press, $9.95, 2005), is loaded with familiar ...

I'm always looking for clever ways to healthify a family-favorite: good ol' chicken fingers. This nutty variation comes together fast and provides a lower-carb and protein-packed way to enjoy the ...