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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Green pods — crush for chai, biryani, Scandinavian baking
Spiral corer — core, peel, and slice pineapple in one motion
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Green pods — crush for chai, biryani, Scandinavian baking
Spiral corer — core, peel, and slice pineapple in one motion
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Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and saute until soft, about 4 minutes. Push onion to sides and add chicken to skillet. saute until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and saute until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.