Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes
Heart-healthy vegan muffins made with fresh red cherries and chopped dark chocolate. Minimal ingredients and equipment keep these simple, approachable and quick.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Whip up a family-pleasing dish of Pork Schnitzel for dinner tonight. The end product yields wonderfully tender pork with a crisp crunch from the breading, while the fresh dill in the ranch sauce lends a nice earthy flavor. Serve Pork Schnitzel with baby carrots and peas.
