A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or…
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can make a slew of slightly sweet, somewhat tart, eminently easy dried apples yourself?
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.
Some things never go out of style. They just take on a somewhat newish look now and again. Witness these kid-friendly drumsticks rolled in crumbs of any sort.
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