With its caramelized apples and golden crust, this just might be the most beautiful fall dessert you'll ever serve. And, you have our word that it'll also be one of the easiest to make.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes
Caramelized bacon wrapped around crunchy water chestnuts is perhaps the easiest way to get a crowd to agree on something. Create harmony with these crispy party eats.
