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 ...

This Brussels Sprout Salad with Maple Dressing is a perfect mix of flavors and textures. Shredded Brussels sprouts, pecans, bacon, cranberries, and more come together in every bite, drizzled with a ...

This savory-sweet side is debuting on the restaurant's fall menu, and we have a deliciously easy at-home recipe for it. Canola oil, for frying 1½ lbs. Brussels sprouts, trimmed 1/3 cup unsalted butter ...

To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic ...

Whole Foods has ways to ‘foodie’ up your Thanksgiving meal. Maple roasted brussel sprouts with pumpkin seeds – this dish stands out because a lot of people don’t like brussel sprouts. Roasting them is ...

The nuts can be toasted and glazed a day in advance. Store them covered at room temperature. The Brussels sprouts can be quartered a day ahead and kept in a plastic bag lined with paper towels in the ...

Julie Taras is the former chef and co-owner of Little Giant and Tipsy Parson restaurants in New York City. Both eateries were known for their cozy ambiance and focus on seasonal ingredients sourced ...