2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
Six 6- to 8-ounce salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
Recommended Wine: 2001 Pecchenino Origin: Alba, Piedmont Grape: Dolcetto Wine notes: Using white wine for fish and red wine for meat no longer applies. Break with tradition. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. My rule for pairing wine with dishes is to go with what tastes good. Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.