Winter

Roasted Miso-butter and Maple Sweet Potatoes

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We’ve taken a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice to the baked dish, and even Thanksgiving purists will be impressed.

One-Pan Baked Chicken, Sausage and Brussels Sprouts

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One-Pan Chicken with Sausages and Brussels Sprouts

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.

Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.

If there’s one single food that universally divides childhood from adulthood, it has to be the poor old Brussels sprout. If you weren’t commanded as a kid to “eat your sprouts!” you were either very lucky, or you had good family recipes and were able to learn early on that the sprout can be one of the most delicious vegetables imaginable. Our formative years had more “ugh” moments than “mmm” when it came to sprouts, so we’ve had to rethink our approach. Fortunately, it’s not hard to come up with a recipe that highlights the strengths of the smallest brassica.

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Cranberry Sauce Whisky Cocktail

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Cranberry Sauce Whisky Cocktail

A delicious, festive cocktail that makes excellent use of leftover cranberry sauce. A shot of bourbon adds spicy depth, along with a squeeze of fresh lemon juice and a splash of ginger beer. 

We all know that one of the very best parts of Thanksgiving is the leftovers. In fact, after cooking for days, cleaning the house for guests and finding a place for sixteen people to sit in our tiny living room, I’m usually so tired that I barely eat on Thursday night (except for dessert because I’d have to be fully dead to refuse a slice of Maple Cheesecake).

Luckily we always have enough of most everything for a repeat Friday night, made even more special by the fact that we can stay in our pajamas and be as messy as we please. But even after leftover night and multiple sandwiches, we often still have at least one tupperware filled with homemade cranberry sauce left.

What to do? As is the answer to so many of life’s questions: drink it.

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Red Cabbage Salad with Roasted Cipollini Onions

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Red Cabbage Salad with Roasted Cipollini Onions

When the weather turns cold, you want a salad that brightens your table and can stand up to all those stews and roasts you’ll be serving. 

Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.

Once the weather turns cold it becomes harder and harder to keep salads interesting. Most of our favorite add-ins are a distant memory (I’m looking at you, glorious heirloom tomato).  A trip down the produce aisle, or even the farmer’s market, can feel more like a challenge than an inspiration. But this is when, with a little creative thinking, great combinations are born.

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Warm Kale and Caramelized Wild Mushroom Salad

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Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty sherry vinegar dressing. It’s an easy vegetarian meal in a bowl.