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Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Just because a recipe uses fruit, it doesn’t have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Just because a recipe uses fruit, it doesn’t have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

Creamy Chicken and Potato Chowder

Creamy Chicken and Potato Chowder

Creamy Chicken and Potato ChowderThis comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It’s guaranteed to warm you up even on the coldest of days.

There are few terms more accurately descriptive than “Polar Vortex”. It does just what it says on the tin (i.e., freeze your goddamn buns off). We are in the middle of one right now and it’s freaking cold outside. And because we have an old house, it’s pretty cold inside too.

And since Matt and I mostly work from home, you can see why we’re desperate for a hot, nourishing, tasty lunch. Luckily this soup is exactly what the doctor (and freezing film editor) ordered. We were inspired by a version of this soup from Bob’s Mountain Deli around the corner from us in Beacon. We look forward to them making this soup for our lunch orders every winter, but some days you just don’t want to leave the house. So this is our version.

Creamy Chicken and Potato Chowder

Loads of vegetables make this creamy chicken chowder special.

Roasted Miso-butter and Maple Sweet Potatoes

Roasted Miso-butter and Maple Sweet Potatoes

Roasted Miso-butter and Maple Sweet Potatoes
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 holiday traditionalists will be impressed.

Like many people, we have a Holiday cooking meal plan – I call it our WHAT WORKS list. The great thing about the WHAT WORKS list is that you don’t have to think about it too much – you’ve already got a dozen people to feed and a dining room to rearrange, and knowing ahead of time that Sunday is when you make stock, and Tuesday is when you make gravy, and this bowl will hold this much rutabaga, and the dog will need this many chew sticks to keep her occupied while you cook, is valuable currency in a stressful week. The trouble with the WHAT WORKS list is that, of course, you can get complacent. So it’s good to mix things up a little from time to time, and that’s where this sweet potato recipe comes in handy.

One-Pan Baked Chicken, Sausage and Brussels Sprouts

One-Pan Baked Chicken, Sausage and Brussels Sprouts

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.

Cranberry Sauce Whisky Cocktail

Cranberry Sauce Whisky Cocktail

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.

Red Cabbage Salad with Roasted Cipollini Onions

Red Cabbage Salad with Roasted Cipollini Onions

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.