The Brussels get seared, cut side down, until they’re golden and crisp, before the mustards, honey, and shallot are added and simmered into a sweet and tangy glaze. If you don’t like Brussels sprouts, I challenge you to make this dish and have your mind changed!
This pie will be a show stopper on your Thanksgiving table (or if you’re me, any time of year) not only for its size, but for the beautifully swirled filling and the bounty of crispy, buttery crust!
There is one major complaint I have about most chicken, and it’s that it is…
battle! Caramelized White Chocolate Oatmeal Cookies are here to steal their thunder and I’m pretty sure there’s barely any competition between the two.
This recipe will hold me over until I can get back to Spain again, and if you’ve never been, or are missing this dish like I am, I know this recipe will hit the spot for you, too!
Yes, you read that recipe title correctly! This gnocchi dish has both Swiss chard and…
Hi, my name is Eitan Bernath, and I love cauliflower! It was the first vegetable…
If you, like me, have never had the pleasure of visiting Trinidad and Tobago to try this quintessential dish, this recipe is a must for you!
This meal will impress a date, your family, your friends, or, most importantly, just yourself.
