Recipe Type: Bake, Bon Appetit, Fall, Fish, Kid-Friendly, Mustard, Pennsylvania, Quick & Easy
Ingredients: 1 1/2 teaspoons dry mustard, 1 cup fresh French breadcrumbs, 1/3 cup vegetable oil, 2 tablespoons Dijon mustard, 2 tablespoons plus 1 teaspoon distilled white vinegar, 2 tablespoons sugar, 4 6- to 7-ounce salmon fillets, Dried thyme,
Stuffed Chicken Breasts
This information is per serving.
Guinness BBQ Sauce
Grilled Mahi Mahi Tacos
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Blueberry Cheesecake Bars
Chocolate Chip Cupcakes
Yellow Layer Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking