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Leek and Chestnut Stuffing

Diving into this dish always makes me wonder two things: 1) why don’t we eat stuffing more often, 2) what if we caramelized leeks, onions, and garlic in two sticks of butter and served with a pile of gently toasted sourdough bread on the side and called it “Deconstructed Stuffing”? It’s a thought!

This is our family’s quintessential and most favorite elegantly simple and simply elegant holiday stuffing recipe, redolent with a mountain of leeks, onions, garlic, plenty of sage and thyme, and a nice fistful of chopped roasted and peeled chestnuts to keep every bite meaty with a tender little nub of something sweet to balance all the savory wonder. I bake it over two casserole dishes for maximum crispy top crust with plenty of deliciously softened bits soaked through with butter and broth underneath.

Click HERE to see this recipe come to life and HERE to see the Turkey Caesar Salad with Stuffing Croutons recipe we used this for!

Sweet Potato Casserole with a Savory Pecan Crumble and Sage Meringue

A moment of calm before the holiday madness, thanks to Cuisinart! Sweet Potato Casserole with a Savory Pecan Crumble and Sage Meringue, made in my Cuisinart Air Fryer Toaster Oven — the easiest way to prep phenomenal Thanksgiving sides without taking up precious oven space! My air fryer ROASTED a bounty of sweet potatoes to creamy perfection, CRISPED the brown butter and chile pecan topping and TOASTED fluffy clouds of meringue to golden perfection.

Shop the Air Fryer Toaster Oven.

See this recipe come to life on IG.

Chile, Clementine & Crushed Coriander Olives

Nibbles & sips! Try these delicious marinated olives the next time you need some easy cocktail bites. I love serving with hunks of Parmesan cheese and torn bread to dunk in the infused oil…never any left!

Caramelized Cippolini Onions with White Wine and Cream

Caramelized Cippolini Onions with White Wine & Cream by popular demand from our Thanksgiving menu, these onions (use shallots if you can’t find cippolini) make for an amazing, ultra flavorful and rich side dish for any festive meals you have upcoming, but they also make a truly exceptional toast to be enjoyed anytime, for any reason whatsoever. a thick slice of your favorite sourdough, slathered with a bit of this creamy white wine sauce, piled with sweetly roasted onions, and showered with grated Gruyère cheese! heaven…

Winter Greens With Anchovy Vinaigrette

If you’re happily plotting your holiday table, get excited about this statement salad, brimming with sweet pops of pomegranate, a little freshness and spice from the herbs and chile, the gorgeous texture and cascading red leaves of radicchio… and yes, the eminently sophisticated salinity of just a few anchovies melted into a delicious lemony vinaigrette.

Agrodolce Roasted Squash With Walnut Pesto

I have not been able to stop thinking about this dish since eating Missy Robbins’s version at her restaurant Lilia Ristorante.

It hits every note — roasted squash that is melting in some places and crispy in others; savory, garlicky cheesy pesto; and the sweet-tangy hit of agrodolce, a wondrous alchemy that happens when you cook vinegar and honey together low and slow. Two words: flavor explosion!

Get to Lilia asap, but make this in the meantime.

See this recipe come to life on IG.
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				Grilled Halloumi
			

					

		

			

				
Throwing one out for my vegetarians who love to grill!! This is a hearty, veg-forward meal featuring #halloumi, an insanely delicious cheese (usually made from goat and/or sheep’s milk and traditional to Cyprus!) that cooks to a gloriously golden, crisp on the grill or in a pan, belying its soft, warm interior with that classic squeaky chew!


And that’s only the beginning… we’ve got melting, molten grilled stone fruit, filling lentils bathed in a nicely spicy chili, mint and scallion vinaigrette. It’s enough to make any mouth smile…enjoy!!


See this recipe come to life on IG.



							

			
		

	






	

		

			

				Grilled Squash With Cherry Salsa
			

					

		

			

				
It’s really happening, friends! I’m officially wearing an apron because it’s time to pit some CHERRIES — and even I have my kitchen daredevil limits lol.


We’ll use these juicy little bombs of sweetness to create an intensely flavorful fresh salsa with shallots, cilantro, Serrano chilies, and lime — the perfect topping for beautifully charred seasonal veg (we’re using up my yellow squash today!) or honestly just about anything coming off your grill this summer.


I admit I ate the leftovers by the spoonful like soup and was very happy about it!


See this recipe come to life on IG.



							

			
		

	






	

		

			

				Chermoula Roasted Eggplant
			

					

		

			

				
I grew up mostly vegetarian, so I have always felt veggies deserved star placement on the table — but this one really shines!


Chermoula is a delicious, herby North African sauce that I’ve adapted to the ingredients I had in my kitchen (lemon, parsley, garlic, cumin, and paprika, oh my!) that I slather on eggplant as it roasts, yielding a richly flavorful, creamy flesh that creates the ideal base for nutty farro (or brown rice!), a scattering of fresh herbs, and sweet-tart pomegranate seeds for a burst of sweetness. I dollop lemony yogurt overtop just to keep it all extra luscious.


Hearty, filling, stick to your ribs — and totally meatless!! Enjoy!


See this recipe come to life on my IG.