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Sauteed kale with apples and onion is a quick and easy side dish that adds a nice green color to any dinner plate.
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After the first fall harvest of delicious apple varieties, give this recipe a try. Serve with our without ice cream, BUT always serve warm.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We've reached peak fall.
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Caramel apples are taken down a rocky road by rolling in marshmallows and pecans. A dark chocolate drizzle finishes them off.
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This is a memorable combination, especially when all warm and bubbly. There 's sugar for sweetness and vinegar for a bit of sour, and lots of cabbage and thinly sliced apples. Makes two generous servings.
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Prosciutto and melon? Been there, done that. Try this for a fresh twist on the idea.
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A tart apple is stuffed with cinnamon and brown sugar, wrapped in foil and placed in the coals of a fire in this simple dessert designed for camping or cook-outs.
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Surprise everyone with this delicious recipe made with white rice and apples, and seasoned with cinnamon. Goes great with a white meat main dish, and is a nice change from traditional rice dishes.
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Apples pair extremely will with chicken in this fall favorite where rosemary-flavored chicken thighs are roasted over apples, potatoes, and sweet onion.
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Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets.
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The holy trinity of tastiness: pork, bacon, and apples.