Salty syrup: More maple than pancakes and waffles
By Sarah Leah Chase
(February 17, 2022) Mention maple syrup and the first foods that come to mind are probably breakfast foods like pancakes, waffles and French toast.
While I enjoyed these sweet, syrup-saturated treats as a kid, I rarely eat them now and that might be why I didn’t think much about maple syrup until recently.
My taste for maple syrup was renewed a few weeks ago when one of my New York Times the food emails generated contained a popular recipe for Genevieve Ko’s Maple Baked Salmon.
As is the case these days with many recipes posted online, this one had a slew of reviews and comments from readers, who may or may not have made the dish, but I decided to spend some time to read several.
I was immediately convinced to give the recipe a thumbs up after seeing that the first two reviewers said the recipe was “amazing” for one with a four-ingredient frosting and a prep time of just 30 minutes.
To read the full story, pick up the Feb. 17 print edition of The Inquirer and Mirror or subscribe to I&M’s online edition at click here.
Click here to sign up for ‘Above the Fold’, The Inquirer and Mirror’s free three times weekly newsletter, bringing you both the news and a slice of island life, curated with content created by the only team of trained journalists professionally from Nantucket.
For up-to-the-minute information on the latest Nantucket news, boat and plane cancellations, weather alerts, sports and entertainment news, offers and promotions at island businesses and more , sign up for Inquirer and Mirror text alerts. Click here