Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, ...

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 ...

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 ...

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 ...

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 ...

It's apple season, which means you went apple picking last weekend, right? Or maybe you're planning to go this weekend? Or maybe you've just been hoarding beautiful apples from the farmers' market ...

For some people, it’s not Thanksgiving unless the cranberry sauce comes out of a can. If you prefer the nostalgia of that jiggly, jellied, line-imprinted red cylinder, we won’t judge. But, if you’re ...

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 ...