Peel, core and dice apples into 3/4 inch pieces. Add apple chunks to a medium sized stainless steel sauce pan. To the apples add, brown sugar, spices, vanilla extract and water. Bring to a boil over ...

Peel the apples and remove the core, cut the apples in small pieces. Heat a medium saucepan with half the butter. Once the butter starts to bubble, add the apples, honey and vanilla seeds. Stir and ...

Shred whole peeled potatoes on a box grater; squeeze out excess liquid on the potatoes and place in a mixing bowl. Add melted butter, minced chives, salt & pepper and stir to combine. Preheat a ...

Marinade pork tenderloin in pork marinade for 12 hours or overnight in refrigerator. Remove pork from refrigerator, pat dry with paper towel, and rub with spicy rub. Heat grill to 375° Lightly oil ...

Two forms of apples — a sweet, caramelized compote and soft whole wedges — make up this simple, fragrant galette. The tartness of Granny Smith apples in the compote balances the sweet apples and ...

1 loaf orange-cranberry bread, cut into 1-inch slices To make compote, whisk apple cider, corn syrup and brown sugar in a saucepan. Bring mixture to a boil over high heat until reduced by half, or ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. In relationships and in cooking, the terminology overlaps: things can be raw, tender, pliable, sweet till they’ve ...

1. Dice the apples into approximately ½-by-½ inch pieces. Toss the apples with a little lemon or orange juice to prevent discoloration. Cover with plastic wrap and set aside. 2. Melt the butter and ...