Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
This is my down-and-dirty version of a malted milk ball: an intensely malted-milk-laced sheet of fine chocolate, broken in chunks.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Few things say “family meal” like a roasted bird.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
A quick toss of fresh fruit with flavor-enhancing salt and olive oil, some strategic (or rather, mindless) unwrapping of cheese and crackers, and you’re pretty much there, appetizer-wise.