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If someone gives you brittle—or you’re inspired to make your own—use some of it to garnish desserts. Just a few small pieces make almost any dessert even more festive. If you already have “brittle crumbs” at the bottom of the box, so much the better. MAKE BRITTLE For the holidays, this spicy pumpkin seed brittle…
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If an apple a day keeps the doctor away (see below), it stands to reason that an apple dessert helps, too. We have two slow-cooker apple recipes for you today. The second is like apple pie filling. Both are classic fall and winter desserts, suitable for weeknights or for company. They can be served warm,…
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You’ll absolutely love it: duck bacon from D’Artagnan. As a follow up to our article on ways to use duck fat, here’s how we use duck bacon. We love duck bacon. It has a wonderful flavor and is actually much leaner than pork bacon. It also leaves a less pervasive aroma to cling to…
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What do you do with all the broken chips at the bottom of the bag? Toss them? Sure: We toss them right on top of plain Greek yogurt. Or atop a green salad. Or on top of mac and cheese or casseroles. We never let those little pieces chips die heedlessly. We use them as…
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Look for it in stores or make your own Rum Raisin ice cream. Photos courtesy Häagen-Dazs. Our favorite Thanksgiving ice cream flavor is not Pumpkin, but Rum Raisin. It’s an old-fashioned flavor that seems very American (as rum was produced close to home, in the Caribbean). Actually, its roots are in Sicily; the history…
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