Photo by MJ Kroeger, prop styling by Brooke Deonarine, food styling by Lauren Lapenna Prep time 35 minutes Cook time 1 hour Serves 8 Author Notes Wondering how to use that jar of apple butter in the cabinet and ground pork in your freezer? This pork meatloaf is packed with fresh sage, apples, and vegetables
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Combine onions, oil, and butter in a stockpot over medium-high; toss together. (Tongs are a great tool to use for tossing this many onions.) Cook, stirring occasionally, until onions start to caramelize, about 20 minutes. Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a
Preheat the oven to 350°. Spray a 9-inch springform cake pan generously with olive oil. In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the rice is barely tender and just cooked through, about 30 minutes. Drain well. On a large nonstick
Serves 5 Author Notes I have always been passionate about food, even as a child. This is not necessarily true about eating. Like any other 10-year-old boy, vegetables wasn’t at the top of my to-eat list. Eggplant was my least favorite vegetable. I couldn’t understand what an ‘I’ shaped vegetable had to offer me and
Years ago, while appearing with the Royal Shakespeare Co. in London, I had a week off and decided a treat was in order. Charlie, my other half, met me in London, and we took a ridiculously cheap flight to Italy. Of course Venice was on the agenda, and especially a restaurant recommended by all of
LUCY SCHAEFFER PHOTOGRAPHYAdvertisement – Continue Reading Below1 1/2 (8 oz.) blocks cream cheese, softened1 1/2 c. chopped fresh strawberries1/4 c. Swerve confectioner’s sugarZest of one lime2 tsp. fresh lime juice3/4 c. heavy cream Step 1In food processor, combine cream cheese, strawberries, and sweetener and pulse until smooth. Transfer to a large bowl and stir in lime zest
