Dessert for breakfast. That’s the best we can do to convey–in words as opposed to contented moans, anyways–what this maple-candied bacon recipe means to us.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.
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.