Oh no ... it's actually happening.The end of summer is fast approaching, and we're gearing up for shorter days, longer nights, cooler temperatures, colorful leaves, sweatshirts, and football. Not only is the weather going to change, but also the way we're cooking is too, from using fresh fall produce, like squash, sweet potatoes, and apples, to creating warming (and, okay, gluttonous) comfort food dishes, like stews, pot pies, and mac and cheese. Check out a few of our favorites to help tide yourself over until wintertime!
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part ofBA's Best, a collection of our essential recipes.
We know ricotta is a traditional addition, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven.
It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make thisamazing salad with crispy rice. Check outstep-by-step photos here.
Depending on how well-stocked your butcher counter is, you may need to buy larger quantities of the brisket and short ribs, but both cuts freeze incredibly well for future use. This recipe can also be easily doubled.
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne.
Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.
Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.
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