
What I most love about fish is the ease in which you can make a truly tasty dish. It doesn't take a lot of prep, and with very little time investment, you can make a brow-raising and tastebud-pleasing entree to plate and serve.
I thawed some mahi-mahi from a Whole Foods splurge a few months ago, and had no idea what to serve with it until my eyes landed on the piece of fresh ginger that I had just picked up. Quickly, the marinade came together. In an ultra-rare twist from the girl who rarely merges sugary sweet and savory, I made a ginger and maple syrup glaze amped up with shallots, garlic, and other spices to top my broiled mahi-mahi.
It's really simple: Quickly saute a shallot in some butter, then add finely chopped ginger and garlic. After it gets a chance to cook, season the mix with just a bit of cayenne and chili powder, pour in some maple syrup, and then squeeze in a small lemon. Just let it reduce down and you have a tasty topping for your fish.
I can't resist picking up jug apple cider whenever I stop by my local farmer's market. I've always loved the stuff, and I remember begging my mom to bring some home from the supermarket every fall when I was younger. Now that I can get it on my own and drink as much as I want (that's right, mom: sometimes I drink juice not milk), I love it even more. It's just so thick and delicious -- perfect in a cold, tall glass on an autumn afternoon, but also for cooking, mulling, and even baking! Here are some innovative ways to incorporate this fall treat into your daily diet...













